Green & Gold Kangaroo Skewers18

Posted on January 25, 2010 by ChristieDinner Time, Gluten Free

Kangaroo Skewers

Celebrate Australia Day with some uniquely Aussie ‘Roo’ meat!

Tomorrow, on January 26th, our beautiful country turns the ripe old age of 222!

For my international readers who aren’t sure what Australia Day is, let me quickly explain.  Australia Day is a national public holiday to celebrate the First Landing in 1788 when Captain Arthur Phillip commandeered the First Fleet of eleven convict ships from Great Britain.

It’s also known as ‘Invasion Day’ because many native Aborigines were killed by the British arrivals. If you look up official Australia Day history websites, there’s a distinct lack of information about that brutality.

On a happier note…

Australians love to celebrate with a BBQ at home, the beach or a park. Remember, it’s Summer time here Down Under! The best part is that we get a day off work.

There’s nothing more Aussie than kangaroos (except maybe koalas!) and kangaroo meat is one of the leanest and protein-rich meats available. It’s super juicy if you don’t overcook it and it’s really cheap to buy in Oz. I’ve made these even more ‘Aussie’ by using green and yellow capsicums (peppers).

Although our flag colours are red, blue and white, our sporting teams wear green and gold to represent Australia internationally. It’s kind of weird, but don’t judge us, we’re probably less than half your age :P (We’re only 222, remember?)

Sorry to my Northern Hemisphere friends who are braving the thick snow! You can make these in a frying pan or skillet if there’s kangaroo meat available in your neighbourhood supermarket.

On an unrelated note, while searching for 222 historical things, I came across this very freaky website that thinks the number 222 is very superstitious. You be the judge. Click here to take a look.

Happy cooking! Christie x

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Green & Gold Kangaroo Skewers Recipe

makes 8 skewers

8 bamboo skewers
500g kangaroo loin
1 medium yellow capsicum (pepper)
1 medium green capsicum (pepper)
salt and pepper
vegetable oil
salad and lemon wedges, to serve

1. Soak the bamboo skewers in cold water for at least 30 minutes to prevent them from burning.

2. Slice the kangaroo loin and both capsicums into 3cm cubes and place in separate bowls. Thread the capsicum and kangaroo meat alternately onto the skewers.

3. Heat the BBQ or a large frying pan. Brush the skewers with vegetable oil and season generously on both sides with salt and pepper.

4. Cook for 8-12 minutes, turning frequently until medium rare or to your liking. Allow to rest for 5 minutes then serve with salad and lemon wedges.

Here’s some more recipes with unusual produce for you to try:

Salmon wasabi leaf canapes w/ wasabi and soy dipping sauce (GF)
Roasted baby eggplants w/ mustard vinaigrette (GF, V, VG)
Chilli octopus salad (GF)
Spinach and avocado salad w/ wasabi sesame dressing (GF, V, VG)

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