serves 6

400g kangaroo mince or burger patties
4 cloves garlic, minced
2 tbsp flake salt
2 tbsp smoked paprika
2 tbsp ground cumin
2 tbsp fennel seeds
1 tsp cracked pepper
6 sticks or skewers
1 tbsp olive oil
300g natural yoghurt
1 white hot piece of charcoal
salt, pepper and olive oil to season

Using a mortar and pestle, pound the garlic, salt and olive oil until a puree is formed.

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In a small pan, toast the spices on a low heat until aromatic. Add to the garlic puree and pound until combined.

Place the kangaroo mince in a mixing bowl, add the garlic spice mix and knead by hand until well combined.

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Split the mix into 6 even pieces and wrap around your sticks or skewers. Keep in the fridge until ready to cook.

Pour the yoghurt into a small pot with a lid. Whisk to loosen, then add a small chunk of wood charcoal, immediately placing the lid on top to trap the smoke.

Let sit for 30 seconds before removing the lid.

Pull out the piece of charcoal, season the yoghurt with olive oil, salt and pepper, set aside.

To cook the koftas, brush with olive oil and cook on a rack over charcoal for about 2 minutes on each side until cooked through.