Roasted Kangaroo Skewers with Bush Tomato Chutney

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

Lean kangaroo meat grilled on skewers and paired with a tangy, slightly sweet chutney made from native Australian bush tomatoes. This australian-inspired bbq & smoked ready in about 55 minutes blends olive oil, minced garlic cloves, fresh lemon juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 40 min Cook: 15 min Serves 4 Australian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 1 lb cubed kangaroo loin steak with 2 tbsp olive oil, 3 minced garlic cloves, 2 tbsp fresh lemon juice, 1 tsp salt, and 1 tsp ground black pepper. Toss to coat and marinate for at least 30 minutes.
  2. Step 2: Meanwhile, prepare the bush tomato chutney by placing 1/2 cup dried bush tomatoes, 2 tbsp brown sugar, 3 tbsp apple cider vinegar, 1/2 tsp red chili flakes, 1 small chopped yellow onion, and 1/2 cup water into a saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until thickened and tomatoes are soft.
  3. Step 3: Thread the marinated kangaroo cubes evenly onto 8 soaked wooden skewers.
  4. Step 4: Preheat a grill or grill pan over medium-high heat (around 425°F). Grill the kangaroo skewers for 3-4 minutes per side until medium rare to medium, turning carefully to get grill marks.
  5. Step 5: Serve the kangaroo skewers hot, accompanied by the tangy bush tomato chutney as a dipping sauce.

Frequently asked questions

How long does Roasted Kangaroo Skewers with Bush Tomato Chutney take to make?

Total time is about 55 minutes (40 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Roasted Kangaroo Skewers with Bush Tomato Chutney?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Roasted Kangaroo Skewers with Bush Tomato Chutney?

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 Roasted Kangaroo Skewers with Bush Tomato Chutney for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

What goes well with Roasted Kangaroo Skewers with Bush Tomato Chutney?

Australian bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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