Char-Grilled Kangaroo Kebabs & Smoked Eggplant
Ingredients
- 1 1/3 lb kangaroo fillet,trimmed and -,Cubed
- 2 t coriander seeds,roasted and -,Ground
- 1 t black pepper,freshly ground
- 2 medium-sized eggplants
- 1 t garlic cloves,minced
- 1 2/3 T lemon juice
- 1 T tahini
- 1/2 t sea salt
- 1 3/4 oz yoghurt,plain
- 2 t parsley leaves,chopped.
Instructions
- Roll the cubes of kangaroo meat in the ground coriander seed and black pepper, coating lightly.
- Skewer meat and put on an oiled tray until ready to cook.
- Grill the eggplants until skins are black and blistered.
- Cool slightly and skin them while still warm.
- Squeeze out the bitter juices.
- Mash the flesh with a large fork gradually adding the garlic, lemon juice, tahini, sea salt, parsley and yoghurt.
- Grill the kebabs under (or over) high heat, brushing with oil to keep moist being careful not to toughen the meat.
- Spoon the eggplant puree onto the plates.
- Remove skewers and pile the meat cubes onto the puree.
- Serve immediately.