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Kangaroo skewers with chili sauce served on a rustic platter.
Succulent grilled kangaroo skewers dripping with sweet chilli glaze

Kangaroo skewers with sweet chilli glaze

Author: Flavelo
Recipes Main Courses
Kangaroo meat is a true gourmet treat: extremely lean, rich in iron, with a flavour profile somewhere between beef and venison. Since it contains almost no fat, the biggest challenge is keeping it succulent. In this recipe, quick grilling and the steam from the vegetables help preserve the texture, while the sweet and spicy sauce counteracts the meat's robust, slightly gamey character.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Skewers (if wooden, soak them!)
  • Grill or griddle pan
  • Basting brush
  • Sharp knife

Instructions

1 ✓

Dicing: Cut the meat into 3x3 cm cubes. Chop the vegetables (pepper, onion, courgette) to a similar size.

Tip: Uniform size is important so everything cooks evenly. If the vegetables are much larger, the meat will dry out by the time the onion cooks.
2 ✓

Seasoning: Place the meat and vegetables in a large bowl. Drizzle with olive oil, sprinkle with garlic powder, paprika, salt and pepper, then toss by hand.

Tip: The oil coats the ingredients, aiding heat transfer and preventing them from drying out on the grill.
3 ✓

Skewering: Thread the ingredients onto the sticks alternately: meat, onion, pepper, courgette, meat...

Tip: Don't overcrowd the skewer tightly! If the elements touch too much, the hot air can't circulate around them, and the sides of the meat may remain raw.
4 ✓

Cooking: Grill the skewers on a hot grill for about 3-4 minutes per side. Kangaroo must not be overcooked; the centre should remain pink!

Tip: Kangaroo meat has a very low fat content. If you cook it 'well-done', it will be as tough as shoe leather. The goal is an internal temperature of 55-60°C.
5 ✓

Serving: Place the hot skewers on a platter, drizzle generously with the sweet chilli sauce, and sprinkle with fresh, chopped coriander.

Tip: The cold sauce on the hot meat creates a 'shock effect', but the heat will melt the sauce slightly to coat the morsels.

Recipe FAQ

What if I can't get kangaroo meat?
Beef sirloin or venison haunch are excellent substitutes with a similar character.
Why did the wooden skewer burn?
Because you didn't soak it in water before cooking! Soaking for 30 minutes protects the wood from the flames.

Ingredients

  • 500 g Kangaroo meat (or lean beef/venison)
  • 2 Red peppers
  • 1 Red onion
  • 1 Courgette
  • 3 tbsp Olive oil
  • 1 tsp Garlic powder
  • 1 tsp Paprika
  • 1.5 tsp Salt
  • 1 tsp Ground black pepper
  • 200 ml Sweet chilli sauce (ready-made or homemade)
  • 1 bunch Fresh coriander