If I was to pick the ultimate choice of meat, it would have to be kangaroo. Think about it… it’s naturally grass-fed, free-range, and organic. Considered one of the healthiest meats on the planet, 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 kangaroo meat because they don’t know 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 lemon
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 will result in tough and chewy meat.
One of my favourite ways to cook kangaroo meat is by grilling it as skewers in my special red wine marinade. I’ve made it at countless BBQs and it’s always a crowd pleaser. It’s so good, that the recipe made it into my Eat Drink Paleo Cookbook.
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 on the side.
- 10-15 bamboo skewers (depending on their length)
- 1kg / 2.2 lb of kangaroo fillet (5-6 medium fillets), cut into 2-cm cubes
- 2 medium zucchinis, sliced into 1 cm 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 tablespoons olive oil
- 1 cup of dry red wine
- 2 tablespoons of Worcestershire sauce (Lea & Perrins and Fountain brands are gluten-free)
- 1 tablespoon tomato paste
- 1 tablespoon sweet/aged balsamic vinegar or maple syrup
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon sweet paprika
- 1 tablespoon dry or fresh chopped Italian herbs (parsley, oregano, basil)
- 1 garlic clove, finely chopped
- 1 teaspoon olive oil
- 1 teaspoon balsamic vinegar
- 1 teaspoon tomato paste
- 1 tablespoon Worcestershire sauce
- Soak the bamboo skewers in water for 10 minutes, 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, suitable for skewing.
- Mix together the marinade ingredients and add the meat. Mix to coat evenly and stand aside for 30 minutes to an hour. Overnight is even better.
- Add diced vegetables to the meat and stir through. Thread the meat pieces and vegetables onto the bamboo skewers, leaving 1cm at each end of the skewer. Any leftover vegetables can be grilled alongside or after the skewers are done.
- Preheat a barbecue grill or a large frying pan to high and spray with olive oil or brush with coconut oil. Grill the skewers for 4 minutes on each side, rotating, cover the barbecue hood for 1–2 minutes during that time.
- Mix together the glaze and brush over the skewers at the end of cooking. Rest skewers for a few minutes before serving.