Grilled Kangaroo Skewers with Lemon Myrtle

Ingredients

• 500 g Kangaroo meat
• 2 tbsp Lemon myrtle
• 3 tbsp Olive oil
• 2 tbsp Lemon juice
• 2 cloves Garlic
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the 500 g kangaroo meat into 2.54 cm cubes.
2. 2In a bowl, combine the 2 tbsp lemon myrtle, 3 tbsp olive oil, 2 tbsp lemon juice, 2 cloves garlic (minced), 1/2 tsp salt, and 1/4 tsp black pepper.
3. 3Add the kangaroo meat cubes to the marinade and toss well to ensure every piece is coated. Let it marinate for at least 30 minutes.
4. 4Thread the marinated kangaroo cubes evenly onto skewers.
5. 5Preheat your grill to medium-high heat, which is approximately 204.4-218.3°C (200-220°C).
6. 6Place the skewers on the preheated grill. Cook for 3-4 minutes per side. The kangaroo is cooked when it is no longer pink inside, reaching an internal temperature of 63°C for medium-rare, or cooked longer to your preference.
7. 7Remove the skewers from the grill and let them rest for 2-3 minutes before serving immediately.

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