Kangaroo teriyaki skewers

By Erica Wright
Serves 4

750g kangaroo fillet or topside - cubed

¼ cup teriyaki sauce

¼ cup dark soy sauce

¼ cup honey

2-3 cloves of garlic - crushed

1 teaspoon grated ginger

½ teaspoon dry mustard

¼ teaspoon chilli flakes or powder

fried rice and vegetables - to serve


1 Place the meat in a flat dish. Blend the teriyaki sauce, soy sauce, honey, garlic, ginger, mustard and chilli in a jug and pour the mixture over the meat pieces, turning so each piece is coated. Cover and refrigerate for 2-3 hours or longer if you can.

2 While the meat is marinating, soak the skewers in water - this helps prevent them from burning or splintering during cooking.

3 Remove the meat from the marinade and thread it onto the skewers. Reserve the marinade for basting.

4 Grill or barbecue the meat close to the heat for 2 minutes, brushing with the marinade once or twice. Turn, baste and cook for another minute and then continue this way until the meat is cooked to your liking.

5 Serve the skewers on a bed of fried rice with vegetables of your choice.