Peppered kangaroo kebabs

Peppered kangaroo kebabs

By
From
What's for Dinner?
Makes
12
Prep
10 mins
Cooking time
10 mins
Photographer
Gorta Yuuki

The best cut of kangaroo to use on a barbecue is sirloin and it should only be cooked to medium–rare; any more will render it tough. more than any other meat, kangaroo needs to be properly rested after cooking to allow the tendons to relax and to keep the meat tender and juicy.

Ingredients

Quantity Ingredient
1kg kangaroo sirloin
1 tablespoon red wine
olive oil
1 teaspoon salt
1 tablespoon freshly ground black pepper

Method

  1. Dice the kangaroo into 2 cm chunks. Mix the red wine with 1 tablespoon of the oil and rub into the meat. Leave to marinate for 30 minutes, time permitting.
  2. Heat a barbecue grill until hot. Thread the meat onto skewers and sprinkle with salt and pepper – you should make around 12. Brush lightly with oil, then cook for 8 minutes, turning three or four times. Rest for 5 minutes before serving. Serve with spinach, orange, fennel and olive salad.

Note

  • Marinating works well with meat, poultry and fish but some days you just don't have enough time to marinate before cooking. Long marinating times are usually needed for tough cuts of meat as a way to tenderise them. To save time, try to avoid these cuts and never marinate anything for more than 4 hours. Marinades should just be used as a way to add more flavour.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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