Kangaroo Kebabs

Recipe I came up with when I felt like kangaroo kebabs with a sort of bush tomato flavour but couldn't find anything, and also realised I only had a couple of small bush tomatoes left. I think it would also work well with beef, in that case you could cook until more well done but if so don't go too overboard as the marinade / sauce will burn. Preparation time does not include marination time.

• Ready In: 38 mins
• Serves: 12

Ingredients

• 1  kg  kangaroo fillet
• 12  skewers (soaked wooden or metal)
• 1⁄2 cup tomato paste
• 1⁄2 cup rice vinegar (or white vinegar)
• 1⁄4 cup brown sugar
• 2  tablespoons Worcestershire sauce
• 1  teaspoon garlic powder
• 1⁄2 teaspoon onion powder

Directions

1. Combine all ingredients except kangaroo meat in a medium saucepan and warm through for 5 minutes over a gentle heat stirring occasionally, a few bubbles are OK but don't let it boil hard.
2. Remove from heat and allow to cool for 15 minutes at room temperature.
3. Meanwhile cut the kangaroo meat into bite size cubes for the kebabs, try to keep them fairly square.
4. Once the sauce mixture has cooled gently stir through the kangaroo cubes into the saucepan and refrigerate for an hour. Turn ocasionally to make sure they are evenly coated.
5. Thread cubes onto the skewers but leave a gap between each piece of meat for more even cooking. Leave as much of the sauce on as possible, it will help stew the meat a little and give good heat transfer with the BBQ plate.
6. Cook on a low-medium BBQ plate for around 2 minutes per side. I like to turn 90 degrees at a time so that is about 8 minutes total cooking time. Sometimes a piece will fail to rotate so have a fork on hand to give the bothersome pieces a little tweak.