Kangaroo Skewers Barbecued

Kangaroo skewers with bagna cauda sauce

kangaroo skewers

Lean and wholly organic

When in Australia you must try kangaroo meat at least once. We always barbecue ours on skewers and makes for a very tasty meal.

Kangaroo meat is a lean, high quality source of protein, diet friendly, red meat.

Kangaroo meat is slowly becoming more popular in Australia however, 70% of  the meat  is still exported overseas with the bulk of it going to France and Germany.

Prep and Cook time 20 minutes – Serves 6

Ingredients you will need

  • 600g kangaroo fillet
  • 160ml extra virgin olive oil
  • 3 drained anchovies, chopped finely
  • 3 cloves of garlic, crushed
  • 4 sprigs of fresh thyme
  • 2 teaspoons of finely grated lemon rind
  • 2 tablespoons of lemon juice

Method – 4 easy steps

Step 1 – Cut off all sinew from the kangaroo fillet.

Cut fillet into 3cm cubes.

Place cubed meat in a medium size bowl with a tablespoon of oil and mix.

Thread cubes onto 6 metal skewers and season.

Step 2 – Preheat BBQ set on high

Step 3 – Making the bagna cauda

Heat a ¼ cup of oil in a large baking dish on the hot barbeque.

Add anchovies and garlic and cook for 2 minutes, stirring slowly or until the anchovies have melted and the garlic has turned golden.

Now add the thyme and remaining oil and leave on the barbeque until warm.

Remove from heat and stir in the rind and lemon juice. Season.

Save one third of a cup full for later,

Step 4 – Make sure the barbecue flat plate is very hot before placing the skewers with the kangaroo meat on it.

Cook for 3 minutes, turning once for rare.

Add skewers to dish with warm bagna cauda, turning to coat them.

Loosely cover kangaroo skewers with tin foil and leave for 5 minutes.

Serve kangaroo skewers drizzled with the reserved bagna cauda.

Kangaroo barbecue

Beautiful rich golden colour of the bagna cauda sauce.

Hints and tips

Because Kangaroo meat is very lean it can easily be overcooked. Make sure you cook rare to tender for best results.

Brushing the meat with oil before barbecuing is essential.

Kangaroo skewers are great when served with grilled asparagus, zucchini and bell pepper.


I also use the fillets to make great kangaroo biltong with great success. Its lean characteristics makes kangaroo biltong very easy to eat and digest.

See more wonderful mouth watering Aussie recipes here

In a hurry, then why not cook a Aussie sausage sizzle