Kangaroo Brochettes With Tomato Fetta Salad Recipe

• 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

Directions