Rosemary and lemon kangaroo kebabs
1 bunch(es), (12 sprigs)
2 clove(s), crushed
fresh lemon rind
2 tsp, finely grated
trimmed kangaroo loin fillet
540 g, (buy 600g) fat trimmed, cut into 1.5cm cubes
200 g, (small button variety)
2 small, cut into 1cm thick rounds
1 medium, cut into wedges, to serve
- Remove most of the leaves from rosemary sprigs, reserving 1 tablespoon of leaves. Soak rosemary stalks in cold water for 30 minutes.
- 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.
- 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.
- Serve the skewers with baby rocket leaves and lemon wedges.