kangaroo skewers on an outside mini barbecue grill

Kangaroo Skewers with Rocket Salad

Have you ever tried Kangaroo meat? it's one of the leanest, most natural meats you can buy in Australia. It is also the pinnacle of ethical meat consumption. Wild kangaroos can become pests to farmers and their large population can have a negative effect on our farming and fertile land. Kangaroos are also a treasured animal in Australia — including on our plates! 

The rich flavour of kangaroo meat compliments many of our familiar favourites, like the acidic tang of tomatoes, the peppery bite of rocket and the refreshing sweetness of red apple. Combined they create an excellent dish you can make any time of the week. 

Kangaroo Skewers with Rocket Salad

Serves 4-5 (average) 


  • 500g of Kangaroo steaks , cut into cubes  
  •  Wooden skewers, soaked in warm water 
  •  1 large purple onion, quartered  
  •  A handful of cherry/small tomatoes, such as roma or grape tomatoes, halved  
  •  1 small green or yellow capsicum, cut into squares 
  •  2 small cloves of garlic, finely chopped
  •  1 teaspoon of black pepper 
  •  1 teaspoon of salt 
  •  1 tablespoon of dry or freshly chopped herbs, like rosemary, parsley and basil 
  •  1 cup of red wine 
  •  1 tablespoon of honey or maple syrup  
  •  2 tablespoons of Worcestershire sauce 
  •  Spray oil, for the grill or BBQ  
  •  1 tablespoon of olive oil 
  •  1 cup of rocket, washed 
  •  1 cup of lettuce, washed and roughly chopped 
  •  ½ cup Brussel sprouts, quartered 
  •  2 medium carrots, julienned or thinly peeled
  •  1 large red apple, cubed
  •  ⅓ cup of walnuts, roughly chopped


1. Combine marinade ingredients: Worcestershire sauce, red wine, salt and pepper, garlic and honey. Soak skewers in warm water. 

2. Prepare meat for marinade, blot with paper towel, and cube into 3cm cubes.  Gentle mix meat into marinade and sit in the fridge for thirty minutes.  

3.  While the meat is resting, wash and prepare salad ingredients. First, wash and chop brussel sprouts, coat them with olive oil and salt and pepper. Put them on a small tray lined with baking paper and roast them for 20-25 minutes in a 180 degree oven until golden-brown roasted.  Prepare the capsicum, purple onion and tomato for the skewers, set aside.  

4. Prepare the remaining salad ingredients: carrot, apple, lettuce, rocket and walnuts.  

5. Once the meat has rested in the marinade, remove from the fridge. Drain the skewers and begin assembling the skewers.  

6. Once all the ingredients have run out, prepare the grill or BBQ, heating it up and spraying with oil. When it is adequately heated, cook the skewers.

7. Assemble salad.    Serve skewers warm with salad and your favourite salad dressing

These skewers are a classic Australian BBQ favourite and can use any kind of meat including rabbit and goat meat for something new. You can use any vegetables of your choice to accompany your skewers, such as zucchini, potato or squash. 

The marinade adds an extra level of flavour to the dish, but the natural richness of meats like kangaroo are delicious on their own, if you want to cut down cook time for a busy weekday. 

Your used skewers can be cleaned and put in the compost, or as guiding sticks for your vine plants like tomatoes. If nothing else, they can join the lovely fire you sit around on on a cool autumn afternoon! 

To read more about game meats like kangaroo and rabbit, read our blog. 

These recipes were adapted from this recipe and this one, formulated to give you the best of kangaroo