Recipe: Kangaroo skewers with vegetables and red wine marinade
If I was to pick a winner for the ultimate meat choice it would have to be kangaroo. Think about it… it’s grass fed, free-range, and organic. Considered one of the healthiest meats in the world, kangaroo is very lean – those roos do get plenty of exercise – and contains a healthy omega-3 to omega-6 fatty acids ratio.
We are extremely lucky to have plenty of kangaroo meat in Australia but it’s not used in cooking often enough. A lot of people avoid it in fear of not knowing how to prepare it properly. It’s actually super easy if you follow a couple of simple rules. 1) Marinate kangaroo meat for at least 20 minutes before cooking – it loves olive oil, red wine, spices, herbs and 2) Cook it fast! Kangaroo only needs a few minutes on each side, and unless you are slow-cooking it for a few hours, it is very easy to overcook which makes the meat tough and chewy. One of my favourite ways to cook kangaroo is to grill it as skewers in my special red wine sauce.
Cook’s notes: You can grill skewers in a frying pan or under a hot grill in the oven. Beef, lamb or chicken will work just as well if you can’t get kangaroo in your area. You can use other vegetable for skewing such as cherry tomatoes, pumpkin and eggplant. For a complete meal, serve with extra grilled vegetables or a massive salad.
- 10-15 bamboo skewers (depending on their length)
- 5-6 medium kangaroo fillets, cut into 2cm cubes (1kg)
- 2 medium zucchinis, sliced into 1cm disks
- 1 small red capsicum, cut into 2-3 cm squares
- 1 small yellow capsicum, cut into 2-3 cm squares
- 1 red onion, cut into 2-3 cm square
- 3 tbs olive oil
- 1 cup dry red wine
- 2 tbs Worcestershire sauce (Lea & Perrins and Fountain brands are gluten free)
- 1 tbs tomato paste
- 1 tbs Vino Cotto or sweet/aged balsamic vinegar or maple syrup
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp sweet paprika
- 1 tbs- dry or fresh chopped Italian herbs (parsley, oregano, basil)
- 1 garlic clove, finely chopped
- Glaze sauce: mix a little olive oil, balsamic vinegar, tomato paste, Worcestershire sauce and maple syrup
- Soak 15 bamboo skewers in water to prevent them from burning.
- Cut kangaroo fillets into medium, bite size pieces. Cut onion length way, into quarters. Cut each quarter in half to get square shaped pieces for skewing.
- Mix together the marinade ingredients and coat the kangaroo fillet pieces. Stand aside for 30 minutes to an hour.
- Add diced vegetables to the meat and stir through. Thread meat and vegetables onto bamboo skewers, leaving 1cm on each side. Reserve leftover vegetables to grill once the skewers are done.
- Preheat a barbecue grill or a large frying pan to high and spray with virgin olive oil or brush with coconut oil. Grills skewers for 3–4 minutes on each side, cover the barbecue hood for 1–2 minutes during that time. Brush lightly with the glaze mix at the end of cooking. Rest skewers for a few minutes before serving.
Preparation time: 20 minutes
Cooking time: 10 minutes
Number of servings: 4-5