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Ingredients

12 long fresh rosemary sprigs
2 garlic cloves, crushed
2 teaspoons finely grated lemon rind
1 tablespoon lemon juice
1 tablespoon olive oil
600g lean kangaroo fillet, fat trimmed, cut into 1.5cm pieces
200g small button mushrooms
250g cherry tomatoes
2 small zucchini, thickly sliced
100g baby rocket leaves
Lemon wedges

Method

Step 1 Remove most of the leaves from rosemary sprigs, reserving 1 tablespoon leaves. Soak rosemary stalks in cold water for 30 minutes.
Step 2 Meanwhile, chop reserved rosemary and combine with garlic, rind, juice and oil in a shallow dish. Add kangaroo and toss to coat. Set aside for 30 minutes to marinate.
Step 3 Thread kangaroo, mushrooms, tomatoes and zucchini, alternately, onto soaked rosemary skewers. Preheat a chargrill or barbecue over high heat. Cook skewers, turning, for 3–4 minutes for medium or until cooked to your liking. Transfer to a plate. Cover skewers with foil and set aside to rest for 3 minutes.
Step 4 Serve skewers with rocket and lemon wedges.

Rosemary and lemon kangaroo kebabs

How to make Rosemary and lemon kangaroo kebabs

Ingredients

Method