Rosemary and lemon kangaroo kebabs
2
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
If you haven’t experienced the unique, gamey flavour of kangaroo, why not give it a try tonight in this delicious lean kebab dish.
Ingredients
Fresh rosemary
1 bunch(es), (12 sprigs)
Garlic
2 clove(s), crushed
Fresh lemon rind
2 tsp, finely grated
Lemon juice
1 tbs
Olive oil
1 tbs
Kangaroo, loin fillet, raw
540 g, (buy 600g) fat trimmed, cut into 1.5cm cubes
Mushrooms
200 g, (small button variety)
Cherry tomatoes
250 g
Zucchini
2 small, cut into 1cm thick rounds
Rocket
100 g
Lemon(s)
1 medium, cut into wedges, to serve
Instructions
1
Remove most of the leaves from rosemary sprigs, reserving 1 tablespoon of leaves. Soak rosemary stalks in cold water for 30 minutes.
2
Meanwhile, chop the reserved rosemary and combine with garlic, lemon rind, lemon juice and olive oil in a shallow glass or ceramic dish. Add the kangaroo and toss to coat. Set aside for 30 minutes to marinate.
3
Thread kangaroo, mushrooms, tomatoes and zucchini onto the soaked rosemary skewers. Preheat a chargrill or barbecue on high. Cook skewers, turning, for 3-4 minutes for medium or until cooked to your liking. Cover skewers with foil and set aside for 3 minutes to rest.
4
Serve the skewers with baby rocket leaves and lemon wedges.
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