Spiced Kangaroo Kebabs served with Mediterranean salad and garlic yoghurt

Great summer recipe - Australian with a Greek twist.

 
Ingredients

• 500g Kangaroo Steak, cut in to 2cm cubes
• 3 cloves garlic, finely chopped
• 3 tbsp Olive Oil
• 1 tsp ground Cumin
• 1 tsp Garam Masala
• 1 chopped Birds Eye Chilli
• ½ tsp Cracked Black Pepper
• 1 tbsp Lemon Juice
• 1 cup Plain Natural Yoghurt
• Mint Leaves

Salad

• 2 Lebanese Cucumbers, chopped
• 1 Red Onion, chopped
• 1 tub Cherry Tomatoes, halved
• ½ cup Black Olives
• ½ cup Basil Leaves, roughly chopped
• ½ cup Mint Leaves, roughly chopped
• Fetta Cheese, cubed
• 2 tbsp of Lemon Juice
• ½ tsp Dijon or Wholegrain Mustard
• 2 tbsp Olive Oil

Method

• Combine meat with 1 of the chopped garlic cloves, oil, spices, chilli and lemon juice in a bowl and marinade for 20 minutes. Set aside.
• Thread meat on skewers, leaving a little space between each piece of meat.
• Salad - combine lemon juice, mustard and oil and whisk. Drizzle over combined salad ingredients.
• Pre heat BBQ hotplate or pan, and cook skewers for approx 2-3 minutes each side.
• Mix yoghurt and remaining 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.

BON APPETITE!