Serves = 4
500g kangaroo steaks
1 tbsp smoky paprika
1 tbsp turmeric
1 tsp garlic powder
2 tbsp extra virgin olive oil
1 large zucchini, chopped into discs
1 x 250g punnet baby/cherry tomatoes
1 red onion, cut into chunks
12 skewers
A lean meat alternative to your regular BBQ fare
Heat BBQ grill to a medium heat
Cut kangaroo into 2cm chunks
In a medium bowl, combine spices and extra virgin olive oil
Add kangaroo chunks and mix until evenly coated with the spices
On a skewer, alternate between adding a chunk of red onion, a piece of kangaroo, a piece of zucchini, another piece of kangaroo, a tomato, and a final piece of kangaroo
Over a medium heat, cook kangaroo, turning regularly until medium
Kangaroo meat can go tough when over cooked, we prefer it medium, though cooking times may vary depending on your preferences
Pre-soak your skewers in water to avoid burning
If you don’t have skewers cook all ingredients over medium heat on a flat grill plate, sandwich press or fry pan
Nutrition information (per serve):
Energy (1105kJ)
Protein (30g)
Total fat (11.4g)
Saturated fat (2.1g)
Carbohydrate (7.7g); Starch (1.7g), Sugars (6g), Added sugars (0g), Free sugars (0g)
Dietary fibre (5.2g)
Sodium (148mg)
Calcium (56.5mg)
Iron (7.5mg)