Rosemary and lemon kangaroo kebabs

Rosemary and lemon kangaroo kebabs

Rosemary and lemon kangaroo kebabs

  • Cook Time: 30 min
  • Persons: 4
  • Difficulty: medium

  • 12 long fresh rosemary sprigs
  • 2 garlic cloves, crushed
  • 2 teaspoons finely grated lemon rind
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 600g lean kangaroo fillet, fat trimmed, cut into 1.5cm pieces
  • 200g small button mushrooms
  • 250g cherry tomatoes
  • 2 small zucchini, thickly sliced
  • 100g baby rocket leaves
  • Lemon wedges
  1. Instructions
  2. Remove most of the leaves from rosemary sprigs, reserving 1 tablespoon leaves. Soak rosemary stalks in cold water for 30 minutes.
  3. Meanwhile, chop reserved rosemary and combine with garlic, rind, juice and oil in a shallow dish. Add kangaroo and toss to coat. Set aside for 30 minutes to marinate.
  4. Thread kangaroo, mushrooms, tomatoes and zucchini, alternately, onto soaked rosemary skewers. Preheat a chargrill or barbecue over high heat.
  5. Cook skewers, turning, for 3–4 minutes for medium or until cooked to your liking. Transfer to a plate.
  6. Cover skewers with foil and set aside to rest for 3 minutes.
  7. Serve skewers with rocket and lemon wedges.