600 g kangaroo fillet, trimmed and cubed
2 teaspoons ground coriander seeds
1 teaspoon black pepper, freshly ground
2 medium aubergines
1 teaspoon finely cut garlic cloves
2 tablespoons lemon juice
1 tablespoon tahini
2 teaspoons sea salt
50 g plain yoghurt
2 teaspoons fresh, chopped parsley
1. Smother the cubes of kangaroo meat in the ground coriander seed and black pepper. Skewer the meat and place on an oiled tray until ready to cook.
2. Grill the aubergines until the skins become crisp and begin to fray. Cool slightly and skin them while still warm, straining the bitter juices. Mash the flesh with a fork, feeding in the garlic, lemon juice, tahini, sea salt, parsley and yoghurt.
3. Grill the kebabs under a high heat, brushing with oil to keep moist so as not to toughen the meat. Spoon the aubergine puree onto the plates. Remove the kangaroo cubes from the skewers and arrange over the puree. Serve immediately.