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Char-Grilled Kangaroo Kebabs & Smoked Eggplant Puree

Char-Grilled Kangaroo Kebabs & Smoked Eggplant Puree comes together with Black Pepper Freshly Ground, Garlic Minced, Lemon Juice, and Sea Salt. Keep it handy for the next time you cook it.

Ingredients

• 1 tsp
• 1 tsp
• 25 ml
• 1/2 tsp

Method (preview)

1. 1

   Roll the cubes of kangaroo meat in the ground coriander seed and black pepper, coating lightly.

2. 2

   Skewer meat and put on an oiled tray until ready to cook.

3. 3

   Grill the eggplants until skins are black and blistered.

4. 4

   Cool slightly and skin them while still warm.

5. 5

   Squeeze out the bitter juices.

6. 6

   Mash the flesh with a large fork gradually adding the garlic, lemon juice, tahini, sea salt, parsley and yoghurt.

7. 7

   Grill the kebabs under (or over) high heat, brushing with oil to keep moist being careful not to toughen the meat.

8. 8

   Spoon the eggplant puree onto the plates.

9. 9

   Remove skewers and pile the meat cubes onto the puree.

10. 10

    Serve immediately.