Thread: Rabbit Skewers

I cooked up yesterday's rabbit for lunch today and felt like some restaurant-quality meat. This came off beautiful with flavours that make your taste buds flame and sing. Photos down the bottom of the post.

This combination of herbs and spices works on almost any meat with some very slight modification. I usually use it on chicken or beef but felt creative today. The back legs were minced from the shotgun on this one so I used the back steaks for middle eastern inspired kebabs.

I never measure any ingredients I just eyeball it so do what you feel is appropriate with the measurements, I'm giving an approx guide. All you need to do is combine everything in a bowl and leave for any amount of time in the fridge, then slide onto skewers and grill. Served with a garlic yoghurt sauce.

Recipe for 1 rabbit's worth of back steaks:

Serves 1

Rabbit Marinade:

- Rabbit backsteaks, cut into 1-inch cubes
- A few tablespoons of olive oil
- Salt and pepper to taste
- 1 generous spoon of minced/crushed garlic
- handful of chopped fresh coriander and parsley
- 1 tsp cumin
- 1tsp coriander powder
- 1/2 tsp chilli (depending on your spice tolerance)
- 1/2 tsp mixed spice
- 1/2 tsp cinnamon

Yoghurt Sauce :

- 3 tbl spoons *unsweetened yoghurt
- Small handful chopped fresh herbs, could be any of mint, parsley, dill, coriander
- pinch of sugar
- 1/2 tsp minced/crushed garlic
- salt and pepper to taste


Method:

leave all ingredients for rabbit to marinate for as long as you can be bothered, then chuck it on skewers on the grill until done to your liking. If you don't have skewers just put chunks of rabbit straight onto the grill. Serve straight of the barbie with yoghurt sauce and demolish for any meal





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