Char-Grilled Kangaroo Kebabs & Smoked Eggplant

Servings 6


  • 1 1/3 lb kangaroo fillet,trimmed and -,Cubed
  • 2 t coriander seeds,roasted and -,Ground
  • 1 t black pepper,freshly ground
  • 2 medium-sized eggplants
  • 1 t garlic cloves,minced
  • 1 2/3 T lemon juice
  • 1 T tahini
  • 1/2 t sea salt
  • 1 3/4 oz yoghurt,plain
  • 2 t 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.