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Photo of Smokey kangaroo fillet with vegetable parcels by WW

Smokey kangaroo fillet with vegetable parcels

Total Time
40 min
30 min
10 min
Haven’t tried kangaroo before? Try our Smokey kangaroo and veggies tonight!



400 g, cut into florets

Green string beans

200 g

Canned cannellini beans, rinsed, drained

1 400g can


2 medium, thinly sliced

Fresh thyme

2 tsp


1 clove(s), crushed

Olive oil

1 tbs

Balsamic vinegar

1 tbs, (white)

Smoked paprika

2 tsp

Kangaroo, loin fillet, raw

450 g, (buy 500g), fat trimmed

Brown sugar

2 tsp

Extra light sour cream

cup(s), (80g)

Fresh chives

1 tbs, chopped

Oil spray

1 x 3 second spray(s)


  1. Combine cauliflower, green and cannellini beans, carrot, thyme, garlic, oil and vinegar in a bowl.
  2. Cut four 30cm squares of foil and four 30cm squares of baking paper. Place 1 piece of baking paper on top of each piece of foil. Place cauliflower mixture in centre of each foil stack. Fold baking paper, then foil, to form a parcel.
  3. Preheat a barbecue over medium-high heat (see note). Cook vegetable parcels on flat plate, turning once, for 10 minutes or until vegetables are tender.
  4. Meanwhile, combine paprika and sugar in a small bowl. Sprinkle kangaroo with paprika mixture and lightly spray with oil. Cook kangaroo on grill, turning, for 8–10 minutes or until cooked to your liking. Transfer to a plate. Cover kangaroo with foil and set aside to rest for 5 minutes before slicing thinly.
  5. Combine sour cream and 2 teaspoons chives in a bowl. Sprinkle kangaroo with remaining chives and serve with vegetable parcels and chive sour cream.


SERVING SUGGESTION: Wholegrain bread rolls. TIP: You can also cook vegetables in an oven preheated to 180°C or 160°C fan-forced for 20–25 minutes and kangaroo on a chargrill.