Give your barbecued kebabs an Aussie twist with roo meat, then marinate them Viet-style and roll in peanuts and sesame seeds to serve. Yum!
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Ingredients
Method
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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