300g chicken thigh fillets
300g kangaroo loin
12 cloves garlic
2 sticks lemongrass, chopped
6cm piece fresh ginger
4 kaffir lime leaves, torn
1 tsp cardamom seeds
3/4 cup palm sugar
1/2 cup fish sauce
1/4 cup coconut vinegar
1/2 cup toasted peanuts, chopped
1/4 cup sesame seeds, toasted
1/4 cup black sesame seeds
Shredded wombok, mayonnaise, chilli sauce, sliced green shallots and baguette (optional), to serve
Cut chicken and kangaroo into even-sized pieces. Combine garlic, lemongrass, ginger, lime leaves and cardamom seeds in a mortar and pound until smooth. Add 2 tablespoons of the palm sugar and continue pounding. Mix with remaining sugar, fish sauce and vinegar, then strain through a fine sieve. Pour 1/4 marinade over mixed meats in a shallow bowl and chill, covered, for 1 hour.
Pour remaining marinade into a small saucepan. Bring to boil over medium heat. Continue boiling until very sticky. Set aside.
Thread kangaroo and chicken, alternating meats, onto skewers. Grill on a hot barbecue for 10 minutes, turning, until firm to touch.
Mix peanuts and seeds in a shallow tray. Brush skewers with reduced marinade, then roll in peanut mixture. Serve with wombok, mayonnaise, chilli sauce, shallots and baguette, if using.
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