Spicy Kangaroo Kebabs

with garlic yoghurt

What you'll need

  • 500g Kangaroo Steak, cut in to 2cm cubes
  • 3 cloves garlic, finely chopped
  • 3 tbsp Olive Oil
  • 1 tsp ground Cumin
  • 1 tsp Garam Masala
  • 1 chopped Birds Eye Chilli
  • ½ tsp Cracked Black Pepper
  • 1 tbsp Lemon Juice
  • 1 cup Plain Reduced Fat Natural Yoghurt
  • Mint Leaves


  • 2 Lebanese Cucumbers, chopped
  • 1 Red Onion, chopped
  • 1 tub Cherry Tomatoes, halved
  • ¼ cup Black Olives
  • ½ cup Basil Leaves, roughly chopped
  • ½ cup Mint Leaves, roughly chopped
  • Reduced fat Fetta Cheese, cubed
  • 2 tbsp of Lemon Juice
  • ½ tsp Dijon or Wholegrain Mustard
  • 2 tbsp Olive Oil

How to cook it

Combine meat with 1 of the chopped garlic cloves, oil, spices, chilli and lemon juice in a bowl and marinade for 20 minutes. Set aside.

Thread meat on skewers, leaving a little space between each piece of meat.

Salad – combine lemon juice, mustard and oil and whisk. Drizzle over combined salad ingredients.

Pre heat BBQ hotplate or pan, and cook skewers for approx 2-3 minutes each side.

Mix yoghurt and remaining two chopped garlic cloves together and add a little finely chopped mint.

Serve skewers with salad and yoghurt on the side.

Garnish with wedge of lemon and Lebanese bread.