quick and
tasty

Kangaroo Koftas

Prep 20 min

Time 10 min

Serves 4

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What you'll need

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 (or kangaroo mince)
1 tsp ground cumin
1 tsp ground chilli
1 tsp all spice
Salt and pepper

How to cook it

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.