Kangaroo Kofta with Mint-Yogurt Sauce
Kangaroo Recipe
1Setup & Prepare
About This Recipe
Spiced kangaroo kofta kebabs grilled until charred, served with mint-yogurt sauce, tabouleh, and warm pita bread.
Cultural Context
(125 words) Middle Eastern cuisine has become integral to Australia's food culture, with Lebanese, Turkish, and Persian communities contributing their culinary traditions. Kofta—spiced ground meat kebabs—translates beautifully to kangaroo, which absorbs the aromatic spices while maintaining its distinctive character. Melbourne's and Sydney's Middle Eastern restaurants have begun featuring kangaroo kofta as a fusion specialty, appealing to diners seeking both authentic Middle Eastern flavors and uniquely Australian ingredients. The combination works on multiple levels: kangaroo's lean profile suits health-conscious modern preferences, while the spices and yogurt sauce add the richness the meat needs. This dish represents Australia's successful culinary multiculturalism, where immigrant traditions embrace native ingredients to create something simultaneously traditional and innovative.
2Ingredients
Shopping List
3Cooking Instructions
- For yogurt sauce: combine Greek yogurt, mint, garlic, lemon juice, and grated cucumber. Season with salt and pepper. Refrigerate for at least 1 hour to allow flavors to meld.
- For kofta: combine kangaroo mince, onion, garlic, herbs, and all spices in large bowl. Mix thoroughly with hands until mixture becomes slightly sticky and pasty—this helps it adhere to skewers.
- Divide mixture into 12 equal portions. With wet hands, mold each portion around a metal skewer in elongated sausage shape, about 5 inches long and 1 inch thick. Press firmly so meat adheres well. Refrigerate for 30 minutes to firm up.
- Preheat grill to medium-high heat. Brush kofta lightly with olive oil.
- Grill kofta for 8-10 minutes total, turning every 2 minutes to cook all sides evenly. Kofta should be nicely charred outside and cooked through to 160°F inside—this is ground meat, so it must be well-done.
- Remove kofta from grill and rest for 3 minutes.
- Serve kofta on warm pita bread with generous dollops of mint-yogurt sauce, tabouleh, sliced vegetables, and lemon wedges. Slide kofta off skewers onto pita or serve on skewers for dramatic presentation.
4Chef's Notes & Pairings
Chef's Notes
- Metal skewers work better than bamboo for kofta as they conduct heat and help cook the meat from inside.
- Wet your hands when forming kofta to prevent sticking and achieve smooth surfaces.
- The onion must be very finely minced or grated—large pieces will cause kofta to fall apart.
- Kangaroo mince is very lean, so don't overcook beyond 160°F or kofta will be dry.
- For authentic Middle Eastern flavor, add 2 tablespoons pine nuts to the mixture.
Wine Pairing
Lebanese or Australian Rosé – A dry rosé with bright acidity complements the spices and cuts through the rich yogurt sauce.
Nutrition Facts
(per serving) Calories: 320 | Protein: 38g | Fat: 14g | Carbohydrates: 12g | Iron: 6.4mg
