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 Soak the bamboo skewers in water for 10 minutes, to prevent them from burning.
• 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 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 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 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 Mix together the glaze and brush over the skewers at the end of cooking. Rest
  skewers for a few minutes before serving.

Nutrition Info