SPICY KANGAROO KEBABS & GARLIC YOGURT
HOW TO COOK IT
In a bowl, combine 1/2 cup yoghurt, 1 chopped garlic cloves, oil, spices, chilli and lemon juice in a bowl and marinate for 20 minutes in fridge. Thread kangaroo on to skewers, leaving a little space between each cube. Pre heat BBQ hotplate or pan, and cook skewers for approx 2-3 minutes each side. Allow to rest for 10 minutes under foil. Salad – combine lemon juice, mustard and oil and whisk. Drizzle over combined salad ingredients. Mix remaining yoghurt and two chopped garlic cloves together and add a little finely chopped mint. Serve skewers with salad and yoghurt on the side. Garnish with wedge of lemon and Lebanese bread.
WHAT YOU'LL NEED
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500g Kangaroo Steak, cut in to 2cm cubes
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3 cloves garlic, finely chopped
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3 tbsp Olive Oil
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1 tsp ground Cumin
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1 tsp Garam Masala
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1 chopped Birds Eye Chilli
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½ tsp Cracked Black Pepper
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1 tbsp Lemon Juice
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1.5 cups Plain Reduced Fat Natural Yoghurt
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Mint Leaves
Salad
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2 Lebanese Cucumbers, chopped
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1 Red Onion, chopped
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1 tub Cherry Tomatoes, halved
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¼ cup Black Olives
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½ cup Basil Leaves, roughly chopped
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½ cup Mint Leaves, roughly chopped
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Reduced fat Fetta Cheese, cubed
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2 tbsp of Lemon Juice
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½ tsp Dijon or Wholegrain Mustard
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2 tbsp Olive Oil