Kangaroo Kebabs Recipes

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KANGAROO KEBABS



Kangaroo Kebabs image

Recipe I came up with when I felt like kangaroo kebabs with a sort of bush tomato flavour but couldn't find anything, and also realised I only had a couple of small bush tomatoes left. I think it would also work well with beef, in that case you could cook until more well done but if so don't go too overboard as the marinade / sauce will burn. Preparation time does not include marination time.

Provided by Peter J

Categories     Wild Game

Time 38m

Yield 12 serving(s)

Number Of Ingredients 8

1 kg kangaroo fillet
12 skewers (soaked wooden or metal)
1/2 cup tomato paste
1/2 cup rice vinegar (or white vinegar)
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon onion powder

Steps:

  • Combine all ingredients except kangaroo meat in a medium saucepan and warm through for 5 minutes over a gentle heat stirring occasionally, a few bubbles are OK but don't let it boil hard.
  • Remove from heat and allow to cool for 15 minutes at room temperature.
  • Meanwhile cut the kangaroo meat into bite size cubes for the kebabs, try to keep them fairly square.
  • Once the sauce mixture has cooled gently stir through the kangaroo cubes into the saucepan and refrigerate for an hour. Turn ocasionally to make sure they are evenly coated.
  • Thread cubes onto the skewers but leave a gap between each piece of meat for more even cooking. Leave as much of the sauce on as possible, it will help stew the meat a little and give good heat transfer with the BBQ plate.
  • Cook on a low-medium BBQ plate for around 2 minutes per side. I like to turn 90 degrees at a time so that is about 8 minutes total cooking time. Sometimes a piece will fail to rotate so have a fork on hand to give the bothersome pieces a little tweak.

Nutrition Facts : Calories 29.2, Fat 0.1, Sodium 115.9, Carbohydrate 7.3, Fiber 0.5, Sugar 6.1, Protein 0.5

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