Spicy Kangaroo Kebabs & Garlic Yoghurt

with garlic yoghurt

Prep 20 min

Time 10 min

Serves 4

What you'll need

  • 500g Kangaroo Steak, cut in to 2cm cubes
  • 3 cloves garlic, finely chopped
  • 3 tbsp Olive Oil
  • 1 tsp ground Cumin
  • 1 tsp Garam Masala
  • 1 chopped Birds Eye Chilli
  • ½ tsp Cracked Black Pepper
  • 1 tbsp Lemon Juice
  • 1.5 cups Plain Reduced Fat Natural Yoghurt
  • Mint Leaves


  • 2 Lebanese Cucumbers, chopped
  • 1 Red Onion, chopped
  • 1 tub Cherry Tomatoes, halved
  • ¼ cup Black Olives
  • ½ cup Basil Leaves, roughly chopped
  • ½ cup Mint Leaves, roughly chopped
  • Reduced fat Fetta Cheese, cubed
  • 2 tbsp of Lemon Juice
  • ½ tsp Dijon or Wholegrain Mustard
  • 2 tbsp Olive Oil

How to cook it

In a bowl, combine 1/2 cup yoghurt, 1 chopped garlic cloves, oil, spices, chilli and lemon juice in a bowl and marinate for 20 minutes in fridge.

Thread kangaroo on to skewers, leaving a little space between each cube.

Pre heat BBQ hotplate or pan, and cook skewers for approx 2-3 minutes each side. Allow to rest for 10 minutes under foil.

Salad – combine lemon juice, mustard and oil and whisk. Drizzle over combined salad ingredients.

Mix remaining yoghurt and two chopped garlic cloves together and add a little finely chopped mint.

Serve skewers with salad and yoghurt on the side.

Garnish with wedge of lemon and Lebanese bread.