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.