Satay kangaroo skewers

Using a bold fusion of native Australian and Asian ingredients, Bush Tukka Woman Samantha Martin shares her version of a perennial favourite, satay skewers. Often made with chicken, beef or lamb, try the leaner and higher protein kangaroo fillets instead and serve with a simple, pantry-staples-based satay sauce on the side for dipping.

Credit: Jiwon Kim

• serves

  4

• prep

  20 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 400 g kangaroo fillets, cut into 2.5 cm dice
• 1 tsp ground ginger
• 1 tsp garlic powder
• 1 tsp ground lemon myrtle
• 1 tsp ground saltbush
• 2 tbsp light soy sauce
• 2 tbsp olive oil
• 1 green capsicum, cut into 2 cm dice
• 1 onion, cut into 2 cm dice
• 12 metal skewers
• Cooked rice, roughly chopped roasted peanuts, chilli flakes, to serve

For the satay sauce

• ¾ cup crunchy peanut butter
• ¼ tsp chilli flakes
• 2 tbsp light soy sauce
• 1 tbsp rice wine vinegar, or to taste
• ¼ cup (60 ml) coconut cream
• 1 tbsp grated palm sugar, or to taste

For the greens

• 2 tbsp olive oil
• 2 garlic cloves, thinly sliced
• 300 g picked warrigal greens or baby spinach, stalks trimmed
• 1 tbsp light soy sauce
• 1 tbsp water

Instructions

1. In a large bowl, combine the kangaroo, ground ginger, garlic, lemon myrtle, saltbush, soy sauce and olive oil. Toss well to coat, then thread the kangaroo, capsicum and onion onto the metal skewers.
2. Preheat a barbecue or chargrill pan over high heat. Cook the skewers in batches, for 4 minutes, turning occasionally, until medium-rare, or cooked to your liking. Transfer to a clean plate and cover loosely with foil and rest for 3 minutes.
3. To make the satay sauce, heat the peanut butter in a small saucepan over low heat. Add the remaining ingredients and cook, stirring for 3 minutes, or until thickened.
4. To make the greens, heat the oil in a large frying pan. Add the garlic and cook for 30 seconds, or until just fragrant. Add the greens, soy sauce and water and cook until just wilted, then remove from the heat.
5. Divide rice between plates and top with the skewers. Sprinkle with roasted peanuts and chilli flakes and serve the satay sauce and greens on the side.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.