Zom's hot tips: Readers are bound to ask where in Ohio, as opposed to where in heck, one turns to get kangaroo. Strewth, Sheila, have I got to do the shopping too? Its obvious - there are hundreds of them just south of Cleveland! Be careful though, keep an eye on that bead and your finger on the trigger, these creatures are FAST, and they'll run over you just as soon as clear a 6 foot fence!
Ingredients:
- 600g, 1lb Kangaroo fillet, trimmed and cubed
- 2 tspn Coriander seeds, roasted and ground
- 1 tspn Black pepper, freshly ground
- 2 Medium-sized eggplants
- 1 tspn Garlic cloves, minced
- juice of 1 lemon
- 1 tbsp Tahini
- 1/2 tspn salt
- 1/2 cup Yoghurt, plain
- 2 tsps Parsley leaves, chopped.
Roll the 'roo cubes in the coriander and black pepper, coating lightly. Skewer the 'roo 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.
