• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8cm piece of ginger

  2. 1 garlic clove, crushed

  3. 2 tablespoons olive oil

  4. 600g kangaroo fillets, cut into 3cm cubes

  5. 600g baby chat potatoes

  6. pinch chilli flakes

  7. pinch dried fenugreek leaves

  8. juice 1/2 a lemon

  9. 2 tablespoons flat leaf parsley

  10. olive oil

  11. salt and pepper

  12. bamboo skewers soaked in water

Instructions Jump to Ingredients ↑

  1. Place potatoes in a pan of cold water and bring to the boil. Cook over medium high heat for 5 minutes or until tender. Drain well, and cool slightly before slicing thickly lengthways. (you will get about 3 slices from each potato)

  2. Meanwhile, grate ¼ of the ginger slice remaining ginger into thin round slices. Place grated ginger into a large bowl with garlic, oil and kangaroo cubes. Mix well and season with salt and pepper. Skewer meat onto the soaked skewers, adding ginger slice after every 2 cube. Set aside to marinate.

  3. Heat a barbecue plate over medium high heat, brush potatoes with oil and cook potatoes 1-2 minutes each side or until crisp. Meanwhile combine chiili, fenugreek leaves, lemon juice and parsley in a large bowl; add potaotes to dressing and toss to coat, season with salt and pepper and cover loosely with foil.

  4. Cook skewers 1 minute each side or until cooked to your liking.

  5. Serve warm skewers with barbecued potatoes and dressed green salad


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