Spiced ‘Roo Kebabs

Charmaine Lu -
  • 500g Kangaroo steak, cut into 3cm cubes
  • 3 chopped garlic cloves
  • 3 tbsp olive oil
  • 1 tsp each ground cumin and garam masala
  • 1 chopped red chilli
  • 1 tbsp lemon juice
  • ½ tsp crushed peppercorns
  • 125g plain yoghurt
  • Mint leaves
  • Mix half the yoghurt, 1 chopped garlic clove, the oil, spices, lemon juice and chilli in a bowl. Add the meat and marinate in the fridge for 30 mins. When ready, thread the roo chunks onto 4-8 skewers, discard the marinade, and cook the skewers on a barbecue for 3 mins on each side. Leave to rest for 10 mins.
  • Meanwhile, mix the remaining yoghurt with the remaining garlic and some chopped mint. Serve the skewers with the yoghurt sauce for dipping, and enjoy.
10 mins
4 serving