kangaroo kebabs with celery salad
- 500 grams of kangaroo meat
- Lemongrass (ground)
- Chili or paprika powder
- Small bowl of whole cherries, pipped
- Extra virgin olive oil
- Zest of one lemon
- 4 cups mixed salad leaves
- Skewer sticks
Marinate chopped (in chunks) kangaroo meat in a glass bowl with lemongrass, chilli or paprika, lemon zest and olive oil. Allow to marinate at least 4 hours. Overnight is great if possible.
Cook on a medium-hot grill for 4-5 minutes. Turn once or twice.
As the meat is nearly finished, place cherries on grill – just for long enough to let them warm
Create skewars with one cherry in between every 2 pieces of meat
- 3 stalks celery, including leaves
- Punnet cherry tomatos
- Fresh coriander or parsley, according to taste
Chop the tomatoes in half. FInally slice the celery and herbs. ‘Marinate’ for at least an hour in red wine vinegar, some freshly squeezed lemon or lime, and some real salt and pepper. So yummy!
Did you know?
|Kangaroo is a wild meat, or ‘game’ meat. Wild meat is often amongst the highest in essential fatty acids including the metabolism boosting Conjugated Lineleic Acid. This is because wild animals are often able to eat their chosen diet, rather than being force fed nasty grains! Get some ‘roo into you soon and enjoy this tasty lean protein source!|