Marinate the kangaroo meat with red chermoula; season with salt if necessary (there is salt in the red charmoula). Keep for at least 4 hours or longer.
Soak the wooden skewers in water for at least 30 minutes to avoid burning.
Skewer the meat pieces neatly adding a cube of onion at each end.
Heat the grill pan to high, season with oil and place the skewers. Baste with red chermoula once in between.
5 minutes on each side is enough to cook the meat to medium. Cover with foil for another 10 minutes before serving. (Check one piece of meat to ascertain that it has cooked enough to suit your taste preferences. If you like it medium rare, 3 minutes on each side would do).
Serve with accompaniments.