Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

600 g 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
25 ML lemon juice
1 tb Tahini
1/2 ts Sea salt
50 g 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.

Recipe by Chris Manfield from The Paragon Cafe, Circular Quay. From an
article in The Sydney Morning Herald by Shelli-Anne Couch. 3/2/93.
Courtesy, Mark Herron.

Posted by Stephen Ceideberg; June 4 1993.

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