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Ingredientes
- 1 1/3 lb Kangaroo fillet trimmed, cubed
- 2 tsp Coriander seeds roasted, grnd
- 1 tsp Freshly-grnd black pepper
- 2 med Eggplants
- 1 tsp Chopped garlic
- 1 2/3 Tbsp. Lemon juice
- 1 Tbsp. Tahini
- 1/2 tsp Sea salt
- 1 3/4 ounce Lowfat yoghurt, plain
- 2 tsp Minced fresh parsley leaves
Direcciones
- Roll the cubes of kangaroo meat in the grnd coriander seed and black pepper, coating lightly. Skewer meat and put on an oiled tray till ready to cook.
- Grill the eggplants till skins are black and blistered. Cold slightly and skin them while still hot. Squeeze out the bitter juices. Mash the flesh with a large fork gradually adding the garlic, lemon juice, tahini, sea salt, parsley and lowfat yoghurt.
- Grill the kebabs under (or possibly over) high heat, brushing with oil to keep moist, being careful not to toughen the meat.
- Spoon the eggplant puree onto the plates. Remove skewers and pile the meat cubes onto the puree. Serve immediately.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 6 servings | |
| Calories 53 | |
| Calories from Fat 17 | 32% |
| Total Fat 1.96g | 2% |
| Saturated Fat 0.41g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 203mg | 8% |
| Potassium 324mg | 9% |
| Total Carbs 8.82g | 2% |
| Dietary Fiber 4.7g | 16% |
| Sugars 3.41g | 2% |
| Protein 2.09g | 3% |
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