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Photo of Rosemary and lemon kangaroo kebabs by WW

Rosemary and lemon kangaroo kebabs

3
Points®
Total Time
20 min
Prep
15 min
Cook
5 min
Serves
4
Difficulty
Moderate
If you haven’t experienced the unique, gamey flavour of kangaroo, why not give it a try tonight in this delicious lean kebab dish.

Ingredients

Fresh rosemary

1 bunch(es), (12 sprigs)

Garlic

2 clove(s), crushed

Fresh lemon rind

2 tsp, finely grated

Lemon juice

1 tbs

Olive oil

1 tbs

Kangaroo, loin fillet, raw

540 g, (buy 600g) fat trimmed, cut into 1.5cm cubes

Mushrooms

200 g, (small button variety)

Cherry tomatoes

250 g

Zucchini

2 small, cut into 1cm thick rounds

Rocket

100 g

Lemon(s)

1 medium, cut into wedges, to serve

Instructions

  1. Remove most of the leaves from rosemary sprigs, reserving 1 tablespoon of leaves. Soak rosemary stalks in cold water for 30 minutes.
  2. 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.
  3. 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.
  4. Serve the skewers with baby rocket leaves and lemon wedges.

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