Honey Glazed Kangaroo Skewers
Tender kangaroo meat cubes marinated in a honey, bush tomato and pepperberry glaze, skewered and grilled to smoky perfection. Served with a tangy bush tomato relish for a true Aussie BBQ experience.
Ingredients
Method
- If using bamboo skewers, soak them in cold water for at least 30 minutes to prevent burning.
- Prepare the kangaroo: cut kangaroo steak into 2 cm cubes. In a bowl, mix bush tomato powder, pepperberry, olive oil, soy sauce, minced garlic, lemon juice, honey and salt; add the kangaroo cubes and toss to coat. Marinate for 20‑30 minutes.
- Meanwhile, make the bush tomato relish: combine sun-dried bush tomatoes, honey, apple cider vinegar, diced red onion and shredded lemon myrtle leaves in a small saucepan. Simmer over low heat until the mixture thickens and the onions soften, about 5–7 minutes. Season with a pinch of salt and set aside.
- Thread the marinated kangaroo cubes and pieces of sun-dried bush tomato onto the soaked skewers.
- Preheat your BBQ grill or grill pan over medium-high heat. Grill the skewers for about 4–5 minutes per side, turning once and basting with the reserved honey glaze until the meat is medium-rare.
- Serve the honey-glazed kangaroo skewers hot, drizzled with bush tomato relish and garnished with fresh coriander or parsley and lemon wedges.
