Kangaroo is a very lean meat and is super tender when cooked right. We're going to slice into thin strips, cook on a skewer on the BBQ or grill and glaze with a black garlic and pepperberry tare which is a Japanese style glaze.
Category
Lunch
Servings
4
Prep time
20 minutes
Cook time
15 minutes
Kangaroo is a very lean meat and is super tender when cooked right. We're going to slice into thin strips, cook on a skewer on the BBQ or grill and glaze with a black garlic and pepperberry tare which is a Japanese style glaze.
Ingredients
- 500g kangaroo loin
- 1 tbsp olive oil
- 2 cloves black garlic, smashed (or 1 clove normal garlic)
- 40ml soy sauce
- 20ml sake
- 20ml mirin
- 80ml chicken stock
- 2 tsp brown sugar
- 10 pepper berries
Tare
Directions
Prep the tare
Combine the garlic, soy sauce, sake, mirin, stock, sugar and pepper berries in a medium saucepan over medium heat.
- Bring to a simmer and cook until the sauce reduces by a third, stirring occasionally to make sure the garlic doesn’t catch and burn.
- Transfer to a bowl and set aside to cool.
Prep the skewers
Slice the kangaroo into thin strips. Fold each strip over twice in a zigzag pattern, then thread onto 8 flat skewers, between 6-8 pieces per skewer.
- Place the skewers on a wire rack over a tray. Cover and refrigerate until ready to cook.
BBQ and serve
Preheat a BBQ grill over high heat. Season the skewers with salt and place them on the grill. Cook for 2 minutes on the first side.
- Turn the skewers over when charred and begin to baste with the tare. Continue cooking for another 2 minutes, until cooked to medium rare.
- Transfer to a tray and brush the other side with the remaining tare. Allow to rest for 2 minutes, then serve.
Recipe notes
Tare
Tare is the general term in Japanese cuisine for dipping sauce and most commonly used for grilled meats, or Yakitori as a glaze. We have chosen to pair this soy-based sauce with some Australian flavours for our BBQ Christmas, utilising Kangaroo and pepperberries.
Cook support
Kangaroo is best served rare to medium rare, so best to cook it fast and hot to avoid it becoming chewy.
Sourcing
Black garlic has been aged under heat and humidity to turn it a black colour with a sweet and savoury flavour and soft chewy consistency. It can be sourced from good green grocers and specialty food stores.
Pepperberries are the native purple berries from the Tasmannia Lanceolata Shrub, with a spicy, hot flavour and when dried can be used in a similar way to peppercorns.
Substitutions
Lamb or venison can be used in place of the kangaroo, and pink peppercorns are a suitable substitute for pepperberries if you can’t source them.
Serving ideas
For a full meal you could pair these skewers with some steamed rice and fresh salad vegetables, picked cucumber or steamed edamame.
