Kangaroo & Vegetables Skewers In Red Wine Marinade

Ingredients

• 10-15 bamboo skewers (depending on their length)
• 1 kg kangaroo (5-6 medium fillets / 2.2 lbs., cut into 2-cm cubes)
• 2 medium zucchinis (sliced into 1 cm disks)
• 1 red capsicum (bell pepper, cut into 2 to 3-cm squares)
• 1 small yellow capsicum (bell pepper, cut into 2 to 3-cm squares)
• 1 red onion (cut into 2-3 cm square)
• 3 tablespoons olive oil
• 1 cup dry red wine
• 2 tablespoons Worcestershire sauce
• 1 tablespoon tomato paste
• 1 tablespoon maple syrup
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 teaspoon sweet paprika
• 1 tablespoon dry mixed herbs (e.g. Italian herbs)
• 1 garlic clove (finely chopped)
• 1 teaspoon olive oil
• 1 teaspoon balsamic vinegar
• 1 teaspoon tomato paste
• 1 tablespoon Worcestershire sauce

Instructions

1. 1

   Soak the bamboo skewers in water for 10 minutes, to prevent them from burning.

2. 2

   Cut kangaroo fillets into medium, bite-size pieces. Cut onion length way into quarters. Cut each quarter in half to get square-shaped pieces, suitable for skewing.

3. 3

   Mix together the marinade ingredients and add the meat. Mix to coat evenly and stand aside for 30 minutes to an hour. Overnight is even better.

4. 4

   Add diced vegetables to the meat and stir through. Thread the meat pieces and vegetables onto the bamboo skewers, leaving 1-cm at each end of the skewer. Any leftover vegetables can be grilled alongside or after the skewers are done.

5. 5

   Preheat a barbecue grill or a large frying pan to high and spray with olive oil or brush with coconut oil. Grill the skewers for 4 minutes on each side, rotating, cover the barbecue hood for 1–2 minutes during that time.

6. 6

   Mix together the glaze and brush over the skewers at the end of cooking. Rest skewers for a few minutes before serving.