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Grilled Kangaroo Skewers with Red Chermoula

Course: Main Course
Cuisine: Modern Australian


For red chermoula:

  • 1 tbsp salt
  • 1 tbsp sweet paprika
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/8 tsp ground black pepper
  • 1 tbsp finely chopped garlic
  • 2 tbsp coarsely chopped parsley
  • 2 tbsp coarsely chopped cilantro/coriander leaves
  • 1 tbsp chopped preserved lemon rind
  • 1 tbsp fresh lemon juice
  • 1 cup extra virgin olive oil
  • ½ cup water
  • ½ cup tomato puree

For kangaroo skewers:

  • 500 gms kangaroo fillets cut into medium-sized cubes
  • 1 red onion cut into cubes
  • Red chermoula for marination
  • Salt to season
  • Vegetable oil to grill the skewers


To prepare red chermoula:

  • Put all the spices and the salt in a bowl and whisk well.
  • Then add the garlic, parsley, coriander leaves, lemon rind and lemon juice; mix to combine.
  • Finally, whisk in the oil, water and tomato puree.
  • You can store the excess in an air tight container in the refrigerator for upto 2 weeks.

To prepare the kangaroo skewers:

  • 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.