Kangaroo & Vegetables Skewers In Pink Wine Marinade

If I was to select the final alternative of meat, it would have to be kangaroo. Assume about it… it’s normally grass-fed, cost-free-assortment, and natural. Deemed one of the healthiest meats on the planet, kangaroo is quite lean – those roos do get lots of training – and contains a wholesome omega-3 to omega-six fatty acids ratio.

We are extremely blessed to have lots of kangaroo meat in Australia, but it’s not made use of in cooking generally more than enough. A lot of folks stay clear of kangaroo meat because they never know how to prepare it effectively. It is essentially tremendous easy if you stick to a couple of straightforward regulations.

1) Marinate kangaroo meat for at minimum 20 minutes ahead of cooking – it enjoys olive oil, crimson wine, spices, herbs and lemon

two) Cook it rapidly! Kangaroo only wants a handful of minutes on every single facet, and except if you are sluggish-cooking it for a handful of hrs, it is quite easy to overcook, which will end result in challenging and chewy meat.

Just one of my favorite techniques to cook dinner kangaroo meat is by grilling it as skewers in my exclusive crimson wine marinade. I have made it at innumerable BBQs and it’s often a crowd pleaser. It is so superior, that the recipe made it into my Consume Drink Paleo Cookbook.

Cook’s notes: You can grill skewers in a frying pan or underneath a hot grill in the oven. Beef, lamb or hen will work just as very well, if you simply cannot get kangaroo in your spot. You can use other vegetable for skewing such as cherry tomatoes, pumpkin and eggplant. For a complete meal, provide with excess grilled veggies or a huge salad on the facet.

Kangaroo & Vegetables Skewers In Pink Wine Marinade

 

Author: Irena Macri

Recipe type: Main

Delicacies: Australian

• 10-15 bamboo skewers (dependent on their size)
• 1kg / two.two lb of kangaroo fillet (5-six medium fillets), cut into two-cm cubes
• two medium zucchinis, sliced into 1 cm disks
• 1 modest crimson capsicum, cut into two-3 cm squares
• 1 modest yellow capsicum, cut into two-3 cm squares
• 1 crimson onion, cut into two-3 cm square

• 3 tablespoons olive oil
• 1 cup of dry crimson wine
• two tablespoons of Worcestershire sauce (Lea & Perrins and Fountain brand names are gluten-cost-free)
• 1 tablespoon tomato paste
• 1 tablespoon sweet/aged balsamic vinegar or maple syrup
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 teaspoon sweet paprika
• 1 tablespoon dry or fresh chopped Italian herbs (parsley, oregano, basil)
• 1 garlic clove, finely chopped

• 1 teaspoon olive oil
• 1 teaspoon balsamic vinegar
• 1 teaspoon tomato paste
• 1 tablespoon Worcestershire sauce

1. Soak the bamboo skewers in water for 10 minutes, to reduce them from burning.
2. Minimize kangaroo fillets into medium, chunk-measurement parts. Minimize onion size way into quarters. Minimize every single quarter in half to get square-formed parts, appropriate for skewing.
3. Mix alongside one another the marinade elements and increase the meat. Mix to coat evenly and stand aside for 30 minutes to an hour. Right away is even far better.
4. Include diced veggies to the meat and stir by way of. Thread the meat parts and veggies onto the bamboo skewers, leaving 1cm at every single stop of the skewer. Any leftover veggies can be grilled together with or right after the skewers are finished.
5. Preheat a barbecue grill or a huge frying pan to superior and spray with olive oil or brush with coconut oil. Grill the skewers for 4 minutes on every single facet, rotating, deal with the barbecue hood for 1–2 minutes for the duration of that time.
6. Mix alongside one another the glaze and brush about the skewers at the stop of cooking. Relaxation skewers for a handful of minutes ahead of serving.

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Tags:
21DSD, Batch Cooking, BBQ, Beef, Egg Free of charge, IQS, Kangaroo, Youngsters Friendly, Very low Carb, Lunchbox Friendly, Nut Free of charge

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