Keto Kangaroo Skewers with Peanut-Free Satay Sauce

Ingredients

• 500 g Kangaroo fillet
• 3 tablespoons Coconut aminos
• 2 tablespoons Almond butter
• 2 tablespoons Lime juice
• 1 teaspoon Ginger
• 2 cloves Garlic
• 0.25 teaspoon Chili flakes
• 1 teaspoon Sesame oil
• 8 Bamboo skewers

Instructions

1. 1Cut the 500 g kangaroo fillet into 1-inch cubes.
2. 2In a medium bowl, whisk together the 3 tablespoons of coconut aminos, 2 tablespoons of almond butter, 2 tablespoons of lime juice, 1 teaspoon of ginger, 2 cloves of minced garlic, 0.25 teaspoon of chili flakes, and 1 teaspoon of sesame oil until well combined.
3. 3Add the 1-inch kangaroo cubes to the bowl with the satay sauce mixture. Toss gently to ensure all the kangaroo pieces are evenly coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
4. 4Thread the marinated kangaroo cubes onto the 8 bamboo skewers, distributing them evenly.
5. 5Preheat your grill to medium heat, approximately 350-400°F (175-200°C).
6. 6Place the skewers on the preheated grill. Cook for 2-3 minutes per side, turning them occasionally. The kangaroo is cooked when it has a slightly firm texture and an internal temperature of 135°F (57°C) for medium-rare.
7. 7Remove the skewers from the grill and let them rest for 2-3 minutes before serving.

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