Kangaroo Kofta Salad with Tzatziki and Tabouleh

Ingredients

Serves 4

 

500g Kangaroo Mince

1 tsp ground coriander

1 tsp ground cardamom

1 tsp white pepper

1 tsp ground cumin

2 garlic cloves

2 tsp salt

1 tbsp olive oil

½ cup plain yoghurt

1 tbsp grated fresh ginger

1 clove garlic, grated

1 tbsp lemon juice

 

Tabbouleh

2 cup chopped parsley

2 spring onions finely sliced

3 tab cooked couscous

2 roma tomatoes, seeds removed and finely diced

¼ cup mint leaves, picked and roughly chopped

The juice of two lemons

¼ cup extra-virgin olive oil

Salt and pepper

Mix all

Season

Serve

Tzatziki 

1 cup plain yoghurt

1 Lebanese cucumber, peeled, de seeded, grated, lightly salted and squeezed, taste if too salty wash with water , squeeze

1 clove garlic, crushed

1 tbsp chopped dill

½ tsp white pepper

Juice from ½ lemon

salt to taste 

 

 

 

Method

Season mince with ground coriander, ground cumin, cardamom and garlic and mix well.

 

Form the mince into balls and cook the koftas on a lightly oiled grill for approx. 10 minutes, turning regularly and carefully until cooked through.