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).
| Servings | Prep Time |
| 10 people | 20 minutes |
| Cook Time | Passive Time |
| 12 minutes | 8 hours |
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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).
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Ingredients
- 1.5 lbs kangaroo loin , cut into 1″ cubes skewers
- 1 large mango
- 1/2 pineapple , cubed (or pineapple tidbits)
Mango marinade
- 1/2 cup milk
- plain yogurt
- 1 cup mango juice
- 2 cloves garlic , crushed
- 1 tsp salt
- 1/2 tsp pepper
Pineapple marinade
- 1/2 cup milk
- plain yogurt
- 1 cup pineapple juice
- 2 cloves garlic , crushed
- 1 tsp salt
- 1/2 tsp pepper
Servings: people
Units:
Instructions
- Divide kangaroo between 2 containers. I made more mango than pineapple, but you can do whatever works for your family.
- Make the two marinades. Add one marinade to each container. Stir to combine. Cover and refrigerate overnight or for about 8 hours.
- Soak wooden skewers a few hours before grilling for as long as you want but at least an hour.
- 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.
- Preheat grill to high. Grill kangaroo bites until medium, turning once.