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This delicious dish is a Roo favourite of Chef Pete Evans.
Soak 8 bamboo skewers in water overnight or use metal skewers.
To make the Turkish spice mix, combine all the ingredients and store in an airtight container until needed.
Combine the kangaroo with the garlic, tomato, pomegranate molasses and 1 tablespoon of the Turkish spice mix thoroughly and season with sea salt and cracked black pepper. Shape the lamb around the skewers and refrigerate for 30 minutes to set before cooking.
Combine the yoghurt with the pomegranate molasses, mint and sumac.
Preheat a barbecue hotplate to medium. Add the skewers and cook for 3 minutes, then turn and cook for a further 3 minutes or until cooked through.
Serve with the yoghurt sauce, pomegranate seeds and mint. If you like, you can drizzle a bit more pomegranate molasses over the lamb once it is cooked.
NOTE: You can keep any remaining Turkish spice mix in an airtight container for up to a month.
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