This is a light Indian-spiced dish that celebrates the unique flavour of kangaroo. Tender pieces of roo are marinated in a tangy yoghurt-based sauce, made magic by a host of spices, and given a little kick from fresh ginger and green peppercorns. Cooked on a hot grill, I bring a bit of crunch and interest by serving it on a deeply flavourful and bright chickpea salad topped with ruby red pomegranate jewels and crisp poppadom shards. This is a dish of balance and beautiful contrasts.
*For my international friends who may find kangaroo a little hard to come by, lamb, chicken or even firm-fleshed fish would be a delicious substitute.
2 kangaroo loins
1 tsp green pepper corns
1 tsp coriander seeds
1 tsp ground cardamom
1 tsp ground cumin
2 garlic cloves
2 tsp salt
1 tbsp olive oil
½ cup plain yoghurt
1 tbsp grated fresh ginger
1 tbsp lemon juice
1 small onion, diced
Thumb-sized piece of ginger, grated
1 green chilli, finely chopped
2 tbsp olive oil
1 x 400g tin of chickpeas, drained and rinsed
½ tsp cayenne pepper
½ tsp garam masala
½ cucumber, deseeded and chopped into small dice
2 tbsp lemon juice
1 cup coriander, roughly chopped plus extra to serve
Seeds from pomegranate
2 large cooked poppadoms
Wooden skewers, soaked for at least an hour before cooking
Grind peppercorns and coriander seeds in a mortar and pestle to a fine powder. Add salt, ground cumin, cardamom and garlic and grind together. Add the olive oil to form a paste. Stir in yoghurt, ginger and lemon juice.
Cut the kangaroo loins into 3cm pieces and place in a bowl. Add the spiced-yoghurt. Mix well, making sure all kangaroo chunks are evenly coated in the marinade. Pop into the fridge to marinate for at least 3 hours – if you have the time, overnight is best.
For the spiced chickpeas, sauté the onion, ginger and chilli in the oil over medium-high heat for 5 minutes until the onion has softened. Add the chickpeas and cook for a further 5 minutes until golden. Add the cayenne pepper and garam masala and cook for another 2 minutes. Transfer into a clean bowl and set aside to cool.
In a bowl, combine the cucumber, lemon juice and chopped coriander.
Add the cucumber and coriander mix to the chickpeas, add the pomegranate seeds and toss to combine. Set aside.
Take the marinated kangaroo out of the fridge and skewer onto the soaked wooden skewers.
Preheat a grill plate – or BBQ – to high. Lightly brush the grill with a little oil. Place the kebabs onto the grill and cook for approx. 6 minutes, turning regularly – be careful not to overcook the meat. Kangaroo becomes tough if overcooked so best enjoyed medium rare.
Place the chickpea mixture onto a serving plate, top with crushed poppadoms and grilled kangaroo kebabs and sprinkle with extra coriander leaves and a squeeze of lemon.