Variety Meats: Kangaroo 10 by Recipe Cottage

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	Kangaroo 10

		Kangaroo Kebabs 6 Portions 24 tiger prawns, deveined, peeled with the tails left on 800g kangaroo fillet, cut into 36 cubes 12 skewers soaked in water for 30 minutes 2 garlic cloves, finely chopped 2 Tbsp honey 4 Tbsp soy sauce 4 Tbsp olive oil 1 tsp chilli oil 100g mixed salad leaves 60g cherry tomatoes, halved 12 parboiled new potatoes, cut in half 2 Tbsp olive oil 3 Tbsp olive oil 1 tsp Dijon mustard 1 tsp honey juice of half a lime 6 Tbsp creme fraiche or sour cream Thai sweet chilli sauce Mix the marinade ingredients together in a bowl. Place the marinade in two separate bowls and place the tiger prawns in one bowl and the kangaroo in the other. Cover the bowls and place them in the refrigerator for 1-3 hours to marinate. Place 3 pieces of meat and 2 prawns on each skewer. Heat a barbecue to moderate-high or preheat a grill to high or use a grill pan over a high heat. Place the kebabs on the hot barbecue or grill or grill pan and cook them fro 5-7 minutes on each side so that the kangaroo is cooked to your liking and the prawns pink and cooked through. Remove the kebabs from the barbecue and keep them warm until ready to serve. Barbecue the parboiled new potato brushed with a little olive oil for 5 minutes while cooking the kebabs. Mix all the dressing ingredients together in a bowl or shake them in a jar. Place two kebabs on each plate with a tablespoon of creme fraiche and a little sweet chilli sauce. Place a handful of salad leaves on the side of each plate and scatter over cherry tomatoes and new potatoes. Drizzle a little of the salad dressing over the salad. Serve.