Kangaroo Kebabs



3 Macro Meats kangaroo fillets, 2cm cubes

1 red onion, quartered.

1 red capsicum, 2cm cubes

1 green capsicum, 2cm cubes

1 yellow capsicum, 2cm cubes


2 limes

1 long red chilli, deseeded, sliced

4 garlic cloves, minced

1 bunch coriander

¼ cup teriyaki sauce

1 tbsp. smoked paprika

1 tbsp. ground cumin

1 tbsp. olive oil




In a large mixing bowl, combine all ingredients for marinade.

Add kangaroo pieces and coat well. Cover in cling film and let sit in the fridge for as long as possible before cooking.

To assemble the kebabs, layer the marinated kangaroo pieces with red onion and capsicum pieces on wooden skewers.

Transfer to a preheated BBQ grill or griddle pan.

Cook for 5 – 10 minutes, turning occasionally, until golden brown and the meat is cooked to your liking.