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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

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.


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