Grilled Kangaroo Skewers with Lemon Myrtle Marinade
Tender kangaroo meat marinated in native lemon myrtle and grilled to perfection. A uniquely Australian snack that's both flavorful and lean.
Ingredients
- 500 g Kangaroo steak
- 2 tbsp Lemon myrtle leaves
- 2 cloves Garlic
- 3 tbsp Olive oil
- 2 tbsp Lemon juice
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the 500 g kangaroo steak into 2.54 cm cubes.
- 2In a bowl, combine the 2 tbsp lemon myrtle leaves (finely chopped), 2 cloves garlic (minced), 3 tbsp olive oil, 2 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper.
- 3Add the kangaroo cubes to the marinade and mix well to ensure every piece is coated. Let the kangaroo marinate for at least 20 minutes at room temperature.
- 4Thread the marinated kangaroo cubes onto skewers, leaving a small space between each cube.
- 5Preheat your grill to medium-high heat. This is approximately 204.4-232.2°C (200-230°C).
- 6Place the skewers on the preheated grill. Grill for 3-4 minutes per side. The kangaroo is cooked when it has a nice sear on the outside and is slightly pink in the center, reaching an internal temperature of 57°C for medium-rare.
- 7Remove the skewers from the grill and let them rest for 2-3 minutes before serving. This allows the juices to redistribute, making the meat more tender.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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