• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Char-Grilled Kangaroo Kebabs and Smoked Eggplant Puree

  • Recipe Submitted by on

Category: Australian

 Ingredients List

  • 1 1/3 lb Kangaroo fillet, trimmed
  • -and cubed
  • 2 ts Coriander seeds, roasted
  • -and ground
  • 1 ts Black pepper, freshly ground
  • 2 md Eggplants
  • 1 ts Garlic cloves, minced
  • 1/8 c Lemon juice
  • 1 tb Tahini
  • 1/2 ts Sea salt
  • 1 3/4 oz Yoghurt, plain
  • 2 ts Parsley leaves, chopped.


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.

Makes 4 servings.

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