Green and Gold Kangaroo Skewers

Ingredients

8 Bamboo Skewers

500g Butcherman kangaroo loin

1 Medium yellow capsicum

1 Medium green capsicum

Salt and pepper

Vegetable Oil

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.

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