Kangaroo Koftas

Cook Time 30 minutes

Servings 4

Ingredients

1 tbsp olive oil

6 mini Lebanese cucumber, cut half lengthways

½ red onion, finely sliced

1 tbsp red wine vinegar 

Pinch sumac, plus extra for garnish (optional)

Few sprigs of parsley and coriander, leaves picked 

¾ cup of Greek-style yoghurt  

Pickled chillies, to garnish

Lebanese bread, to serve 

Kofta

1 red onion

3 sprigs of coriander, plus extra to garnish

500g kangaroo steaks, cut into 3 cm pieces 

1 tsp ground cumin

1 tsp ground chilli 

1 tsp all spice 

Salt and pepper

Method

For the kofta, place the onion and coriander into a food processor and pulse until finely chopped. Add the kangaroo pieces, spices and salt and pulse to mince the meat.

Place into a bowl and knead with your hands for a minute to ensure the mixture becomes sticky. Divide the lamb mince into 8 portions and then shape around skewers of your choice. To make this easier, wet your hands a little. Brush kofta with oil.

Heat a griddle pan over a medium-high heat and cook the koftas for 2-3 minutes on each side.

Toss the sliced onion with salt, vinegar and sumac. Massage them and leave for a few minutes.

Spread yoghurt on a platter and arrange halved cucumber and kofta on top. Garnish with onion, pickled chillies, herbs and sumac. Serve with Lebanese bread.