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Ингредиенты
- 400 gm kangaroo rump cut into 4 cm cubes
- 8 x wooden skewers, soaked
- 1 Tbsp. lemon juice mixed with
- 1 Tbsp. extra virgin olive oil toss together in a bowl
- 1/2 c. pitted olives
- 200 gm mild fetta cheese cut into cubes
- 2 c. parsley leaves grated rind and juice of 1 lemon
- 1 Tbsp. extra virgin olive oil grnd black pepper to taste
- 8 x 1 cm thick ciabatta bread slices
- 2 x peeled clv garlic extra virgin olive oil
Инструкции
- Preheat grillerToss kangaroo cubes in oil and lemon juice. Thread 3-4 cubes per skewer. Set aside
- Brush caibatta bread with oil, toast on both sides till golden. Remove and rub lightly with cut garlic to season. Set aside.
- Cook kangaroo brochettes under warm griller for 1-2 min on each side.
- Serve on garlic bruschetta with tomato salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 4 servings | |
| Calories 282 | |
| Calories from Fat 275 | 98% |
| Total Fat 30.61g | 38% |
| Saturated Fat 4.23g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Potassium 168mg | 5% |
| Total Carbs 2.56g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.35g | 0% |
| Protein 0.94g | 2% |
