Grilled Kangaroo Fillet with Wattleseed Pepper Rub

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Lean kangaroo fillet seasoned with native wattleseed pepper and grilled to perfection, served with a fresh bush tomato salsa. This australian-inspired grilling (low fat) ready in about 25 minutes pairs kangaroo fillet, wattleseed, ground, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 2 Australian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 400 g kangaroo fillet and rub evenly with 2 tsp ground wattleseed, 1 tsp salt, and 2 tbsp olive oil. Let rest at room temperature for 10 minutes.
  2. Step 2: Preheat grill to high heat (about 450°F). Grill the kangaroo fillet for 3-4 minutes per side until medium rare with a slight char and juicy interior.
  3. Step 3: While grilling, combine 1 cup chopped bush tomatoes, 1/4 cup finely diced red onion, 2 tbsp chopped fresh coriander, 1 tbsp lime juice, and 1 tsp minced chili in a bowl. Stir to make a fresh salsa.
  4. Step 4: Rest kangaroo fillet for 5 minutes after grilling. Slice thinly and serve topped with the bush tomato salsa for a vibrant contrast.

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Frequently asked questions

How long does Grilled Kangaroo Fillet with Wattleseed Pepper Rub take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Kangaroo Fillet with Wattleseed Pepper Rub?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kangaroo fillet from drying out.

Can I substitute ingredients in Grilled Kangaroo Fillet with Wattleseed Pepper Rub?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Kangaroo Fillet with Wattleseed Pepper Rub for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Grilled Kangaroo Fillet with Wattleseed Pepper Rub low fat?

Yes — this recipe is tagged low fat based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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