Kangaroo Kebabs

Kangaroo Kebab Cooked RS CC

Kangaroo Kebabs.

  • Servings: 8
  • Difficulty: Easy
  • Print

If your reading this blog from outside of Australia it may be a surprise that we like to eat Kangaroo. Kangaroo is a highly nutritional meat that is extremely lean (about 98% fat free), high in protein, minerals and vitamins. As it is so lean, it can get quite tough if it’s cooked for too long. Marinating the meat overnight helps to keep it tender and succulent during grilling.

I’ve been eating K-Roo products for many years. Their range of products can be found in Woolworths and Coles nationally. Their sausages and kebabs are fantastic and for this recipe I used the Diced Kangaroo. For more information on the benefits of Kangaroo and the K-Roo product range, please see this fantastic website – http://k-roo.com.au/

For this recipe I used a Greek Marinade to tenderise the meat and provide a delicious flavour. The same marinade can be used with beef, lamb or chicken. It will go well with all meats. I used button mushrooms and slices of red capsicum in my kebabs, but you could use chunks of zucchini, onion, pumpkin or tomato whatever vegetables you have on hand. Just keep in mind that if the dimensions of the vegetables are larger than the meat, the meat chunks won’t be able to come into contact with the grill plate. 

Credit: foodfactsforhealthyeating.com


Kangaroo Kebab Marinade RS CC

Meat Marinade

  • 500g Large Diced Kangaroo, (You can also use Beef or skinless Chicken Thighs)
  • 2 tsp minced garlic
  • 1/4 cup lemon juice
  • 1 tsp lemon rind
  • 1/4 cup olive oil
  • 2 tsp dried oregano
  • 1 tsp ground salt
  • 300g whole champignon mushrooms
  • 2 small red capsicums
  • 8 wooden kebab sticks
  • 2 tbsp olive oil



  1. Add the meat and the ingredients above from garlic to salt into a large clip lock bag. Remove the excess air, seal the bag and gently massage the marinade into the meat. Leave overnight to marinate or for at least 2 hours in the fridge. 
  2. When your ready to make the kebabs, soak the wooden sticks for about 15 minutes first while washing and drying the capsicums and mushrooms. This will help to prevent them from burning during cooking. 
  3. Skewer the vegetables and the marinated meat alternately onto the kebab stick. Pre-heat a cast iron grill pan or frying pan on high, add the oil and when the pan is hot add the kebabs and cook until the meat is fully cooked in the middle. 
  4. Serve with a fresh salad or steamed vegetables.


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