Recipe: Kangaroo Bites with Mango and Pineapple

Grilled kangaroo is tender thanks to an overnight marinade

Serves 10

The longer kangaroo ages, the stronger the flavor. If you like less gamey meat, purchase frozen kangaroo. To keep the meat moist and tender, marinate overnight and don’t cook too long. This recipe produced meat that tasted a lot like steak (to me).


2.5 pounds kangaroo loin, cut into 1″ cubes
skewers – about 20

1 large mango
1/2 pineapple cubed or pineapple tidbits

Mango marinade:

1/2 cup whole milk yogurt
1 cup mango juice
2 garlic cloves, crushed
1 tsp salt
1/2 tsp black pepper

Pineapple marinade:

1/2 cup whole milk yogurt
1 cup pineapple juice
2 garlic cloves, crushed
1 tsp salt
1/2 tsp black pepper


1. Divide kangaroo between 2 containers. I made more mango than pineapple, but you can do whatever works for your family.

Frozen kangaroo is often less gamey because it hasn't been aged.

Cut kangaroo into even, bite-sized pieces.

2. Make the two marinades. Add one marinade to each container. Stir to combine. Cover and refrigerate overnight or for about 8 hours.

The marinades' secret ingredients.

Mango marinade is poured over kangaroo. Pineapple marinade on the right.

3. Soak wooden skewers a few hours before grilling for as long as you want but at least an hour.

4. Thread kangaroo and fruit onto skewers. I kept my mango and pineapple separated because of one friend’s food allergies. You can mix and match if you want.

Don't overfill your skewers. Leave room for people to pick them up.

5. Preheat grill to high. Grill kangaroo bites until medium. More tips on cooking kangaroo. Enjoy immediately!


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  1. I have a question for you…. I’m allergic to mango but would love to try this recipe. Do you have any suggestions as to something I could substitute in place of the mango that would still add the right flavoring?


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