I keep dreaming of being back in Australia, even with two visits in two years. It truly is the most beautiful and magical place on earth in my opinion. I also dream a lot of of the kangaroo skewers with black currant from Meat & Wine Co. in Circular Quay. I’ve enjoyed them twice now and I can’t get enough so you know that means I have to find a way to make it at home in the meantime. I recently bought some incredible kangaroo tenderloins from Blackwing Quality Meats and was able to make these to perfection. I hope you enjoy it as much as I enjoy now making it and continuing to enjoy eating it.
Kangaroo Skewers with Black Currant
Ingredients
- 5 kangaroo tenderloins
- 1/4 cup black currant juice
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp coffee beans, ground in a mortar and pestle
- 1 Tbsp extra virgin olive oil
- 1 large red onion, chopped into 1 inch pieces
Prepare
- First, cut the kangaroo tenderloins into 1 inch cubes/pieces and place into a large mixing bowl.
- Place the black currant juice, garlic and onion powders, ground coffee, and extra virgin olive oil into the bowl and mix into the meat until everything is well incorporated. Marinate for an hour minimum or for up to a day ahead.
- Cut the red onion. Using your skewers, skew a piece of kangaroo, then the red onion, alternating both until each skewer is full.
- Oil a grill using extra virgin olive oil and bring the grill to high heat. For medium cooked meat, place the skewers on the grill, close the lid and grill for four minutes. Flip the skewers to the other side and grill another four minutes with the lid closed.
- Remove the skewers from the grill, serve, and enjoy!
