Here is another post for the gourmets and for everybody who wants to take the dishes they cook to a whole new level.π I have written about kangaroo before, about its qualities and its benefits (you can read thathere), and I also suggested trying this meat in a red wine marinade. Today I decided to give this remarkable meat another chance, racking my brains over how I could prepare kangaroo in a βless gourmetβ way, using simpler ingredients that will suit and please everybody.
Marinating kangaroo in a red wine marinade gave me a genuinely subtle flavour β the kind you would want to enjoy only on special occasions. But having prepared the meat with the marinade in this recipe, I can confidently say that I would happily eat a dish like this every single day (it even occurred to me to use this marinade with other kinds of meat, because it really is SOMETHING ELSE)π²
So today I am suggesting you make kangaroo kebabs with a chickpea and quinoa salad. The kangaroo is un-be-lie-vable, and the salad β my new discovery, which goes with just about anything! I also made a sauce to go with this dish, because kangaroo is naturally a firm and rather dry meat and I thought it might help if these kebabs turned out dry and tough too. But everything came out so well that the sauce wasn't even needed!π If you like a sauce with your meat you can try mine, but it really isn't essential.π So, shall we head to the kitchen? π€
P.S. the two products I love most and can't live without are marked with an asterisk in the recipe. You won't find them in ordinary shops, so I am adding links to where you can buy them. The very best olive oil β you'll find ithere. My favourite marinade-sauce β you'll find ithere.
