- 10–15 bamboo skewers (depending on their length)
- 1kg / 2.2 lb of kangaroo fillet (5–6 medium fillets), cut into 2-cm cubes
- 2 medium zucchinis, sliced into 1 cm disks
- 1 small red capsicum, cut into 2–3 cm squares
- 1 small yellow capsicum, cut into 2–3 cm squares
- 1 red onion, cut into 2–3 cm square
For the marinade
- 3 tablespoons olive oil
- 1 cup of dry red wine
- 2 tablespoons of Worcestershire sauce (Lea & Perrins and Fountain brands are gluten-free)
- 1 tablespoon tomato paste
- 1 tablespoon sweet/aged balsamic vinegar or maple syrup
- 1 teaspoon sea salt
- 1/2 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
- Soak the bamboo skewers in water for 10 minutes, to prevent them from burning.
- Cut kangaroo fillets into medium, bite-size pieces. Cut onion length way into quarters. Cut each quarter in half to get square-shaped pieces, suitable for skewing.
- Mix together the marinade ingredients and add the meat. Mix to coat evenly and stand aside for 30 minutes to an hour. Overnight is even better.
- Add diced vegetables to the meat and stir through. Thread the meat pieces and vegetables onto the bamboo skewers, leaving 1cm at each end of the skewer. Any leftover vegetables can be grilled alongside or after the skewers are done.
- Preheat a barbecue grill or a large frying pan to high and spray with olive oil or brush with coconut oil. Grill the skewers for 4 minutes on each side, rotating, cover the barbecue hood for 1–2 minutes during that time.
- Mix together the glaze and brush over the skewers at the end of cooking. Rest skewers for a few minutes before serving.