Friday, 29 July 2016

Pineapple and Kangaroo Kebabs

Country Kitchen Tropical Tastes Cookbook, Golden Circle, Custom Book Company, Sydney
Kanga Kebabs

500g kangaroo rump, cubed; 8 bamboo skewers, soaked; 450g can Golden Circle Sliced Pineapple, drained, quartered and syrup reserved; 125g button mushrooms; 125g cherry tomatoes; 8 broccoli florets; 1 capsicum, seeded and cubed; ¼ cup reserved syrup; 2 tblspn olive oil; 1 tblspn sweet sherry; 1 tblspn soy sauce; 1 tspn grated ginger; 1 clove garlic

1. Thread meat onto skewers alternately with Golden Circle Sliced Pineapple, mushrooms, tomatoes, broccoli and capsicum

2. Grill or barbecue kebabs, brushing liberally with combined remaining ingredients. Serve with scalloped potatoes, salad and crusty bread

Note: If kangaroo meat is unavailable or undesirable, substitute beef, lamb or pork

Serves 4


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