Green and Gold Kangaroo Skewers
8 Bamboo Skewers
500g Butcherman kangaroo loin
1 Medium yellow capsicum
1 Medium green capsicum
Salt and pepper
Salad and lemon wedges, to serve
- Soak the bamboo skewers in cold water for at least 30 minutes to prevent them from burning.
- Slice the kangaroo loin and both capsicums into 3cm cubes and place in separate bowls. Thread the capsicum and kangaroo meat alternately onto the skewers.
- Heat the BBQ or a large frying pan. Brush the skewers with vegetable oil and season generously on both sides with salt and pepper.
- Cook for 8-12 minutes, turning frequently until medium rare or to your liking. Allow to rest for 5 minutes then serve with salad and lemon wedges.