Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

600 g Kangaroo fillet, trimmed and 1 ts Garlic cloves, minced
-cubed 25 ml Lemon juice
2 ts Coriander seeds, roasted and 1 tb Tahini
-ground 1/2 ts Sea salt
1 ts Black pepper, freshly ground 50 g Yoghurt, plain
2 Medium-sized eggplants 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.

Recipe by Chris Manfield from the Paragon Cafe, Circular Quqay. From
an article by Shelli-Anne Couch in the Sydney Morning Herald, 3/2/83.
Courtesy, Mark Herron.

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