Campfire Emu Kebabs with Forking Mint Yoghurt
Serves 4
Ingredients
- 800 g emu, trimmed
- 80 ml Glasseye Creek Forking Mint Sauce
- 250 g plain Greek yoghurt
- 1 red capsicum, diced
- 1 red onion, cut into wedges
- 4 large flatbreads
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper
- 2 garlic cloves, crushed
Method
1. Cut the meat or seafood into even 3 cm pieces. Toss with 40 ml sauce, 1 tbsp oil, garlic and citrus; marinate refrigerated for 20 minutes for seafood or up to 4 hours for meat.
2. Thread onto skewers, alternating with the listed sturdy fruit or vegetables. Do not pack the pieces tightly.
3. Cook over medium-high barbecue heat or mature campfire coals, turning every 2 minutes and brushing with the remaining sauce.
4. Cook seafood for 5-7 minutes total and meat for 8-12 minutes, until safely cooked but still juicy.
5. Rest meat skewers for 5 minutes, then serve with the listed rice, salad, yoghurt or flatbread.
Sauces in this recipe
Get the good stuff for your next cook-up.
Forking Mint Sauce
$15.95 NZD
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