Kangaroo Kebabs

Total Time: 38 mins Preparation Time: 30 mins Cook Time: 8 mins

Ingredients

• Servings: 12
• 1 kg kangaroo fillet
• 12 skewers (soaked wooden or metal)
• 1/2 cup tomato paste
• 1/2 cup rice vinegar (or vinegar)
• 1/4 cup brown sugar
• 2 tablespoons worcestershire sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder

Recipe

• 1 combine all ingredients except kangaroo meat in a medium saucepan and warm through for 5 minutes over a gentle heat stirring occasionally, a few bubbles are ok but don't let it boil hard.
• 2 remove from heat and allow to cool for 15 minutes at room temperature.
• 3 meanwhile cut the kangaroo meat into bite size cubes for the kebabs, try to keep them fairly square.
• 4 once the sauce mixture has cooled gently stir through the kangaroo cubes into the saucepan and refrigerate for an hour. turn ocasionally to make sure they are evenly coated.
• 5 thread cubes onto the skewers but leave a gap between each piece of meat for more even cooking. leave as much of the sauce on as possible, it will help stew the meat a little and give good heat transfer with the bbq plate.
• 6 cook on a low-medium bbq plate for around 2 minutes per side. i like to turn 90 degrees at a time so that is about 8 minutes total cooking time. sometimes a piece will fail to rotate so have a fork on hand to give the bothersome pieces a little tweak.