500g Kangaroo Steak, cut in to 2cm cubes
3 cloves garlic, finely chopped
3 tbsp Olive Oil
1 tsp ground Cumin
1 tsp Garam Masala
1 chopped Birds Eye Chilli
½ tsp Cracked Black Pepper
1 tbsp Lemon Juice
1 cup Plain Natural Yoghurt
2 Lebanese Cucumbers, chopped
1 Red Onion, chopped
1 tub Cherry Tomatoes, halved
½ cup Black Olives
½ cup Basil Leaves, roughly chopped
½ cup Mint Leaves, roughly chopped
Fetta Cheese, cubed
2 tbsp of Lemon Juice
½ tsp Dijon or Wholegrain Mustard
2 tbsp Olive Oil
Combine meat with 1 of the chopped garlic cloves, oil, spices, chilli and lemon juice in a bowl and marinade for 20 minutes. Set aside.
Thread meat on skewers, leaving a little space between each piece of meat.
Combine lemon juice, mustard and oil and whisk.
Drizzle over combined salad ingredients.
Pre heat BBQ hotplate or pan, and cook skewers for approx 2-3 minutes each side.
Mix yoghurt and remaining two chopped garlic cloves together and add a little finely chopped mint.
Serve skewers with salad and yoghurt on the side.
Garnish with wedge of lemon and Lebanese bread.