Kangaroo ginger skewers with barbecued potato slices

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)

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.

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.

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

Serve warm skewers with barbecued potatoes and dressed green salad