Fast, Charred and Deeply Savoury
Kangaroo fillet cooks in minutes and wants high heat and a short time on the grill — anything past medium-rare and it tightens up. Threading it onto skewers gives you maximum surface area for char, and a proper satay sauce built on peanut butter, tamari and lime provides the fat and body that this very lean meat needs alongside it.
Ingredients
Serves 4 | Cost: $7.50 per serving | Total: $30.00 | Ready in 25 min
- 600 g (1⅓ lb) kangaroo fillet, cut into 3 cm cubes
- 4 tablespoons smooth peanut butter
- 2 tablespoons tamari
- 1 tablespoon coconut sugar
- 2 limes, juiced
- 150 ml coconut milk
- 1 teaspoon chilli flakes
- 400 g (2 cups) cooked jasmine rice
- 300 g (10½ oz) shredded cabbage and carrot slaw
- 1 tablespoon neutral oil
Instructions
- Soak and thread. If using bamboo skewers, soak them in water for 15 minutes. Thread the kangaroo cubes on, leaving a small gap between each piece so the heat can circulate. Season with salt and brush with the oil.
- Make the satay sauce. Warm the peanut butter, tamari, coconut sugar, coconut milk, chilli flakes and the juice of one lime in a small saucepan over low heat. Whisk for 3–4 minutes until smooth and glossy, adding a splash of water if it thickens too far.
- Dress the slaw. Toss the shredded cabbage and carrot with the juice of the remaining lime and a pinch of salt. Set aside so it softens slightly while the skewers cook.
- Grill the skewers. Heat a griddle pan or barbecue to very high. Cook the skewers for 2 minutes per side, turning to get char on all four faces, for a total of about 6 minutes. Pull them off at medium-rare and rest for 3 minutes.
- Assemble. Divide the rice between four bowls, add the dressed slaw and two skewers each, and spoon the warm satay sauce generously over the meat.
Nutritional & Dietary Notes
Dairy-Free
There is no milk, cream, butter or cheese in this recipe. Richness comes from the meat, the cooking fat and the aromatics rather than from dairy, which makes it a comfortable choice for anyone who is lactose intolerant or avoiding dairy altogether.
Gluten-Free
Every ingredient in this recipe is naturally free from wheat, barley and rye. If you are cooking for someone with coeliac disease, double-check any stock, sauce or spice blend you buy in, as gluten-containing thickeners and malt derivatives are common hidden additions in commercial products.
High Protein
Built around a generous serving of premium BC-sourced protein, this dish is designed to support muscle repair, satiety and steady energy through the day. It works particularly well as a post-training meal or as the anchor of a high-protein meal prep rotation.
Featured HOTRO.ca Product
This recipe is built around Kangaroo Fillet from HOTRO.ca. We source premium BC-raised and ethically farmed meats and slow-simmered bone broth, so the quality of the core ingredient does most of the work for you. Substituting a lesser product will change the result more than any other single change you could make to this recipe.
Charred kangaroo skewers with a rich peanut satay sauce over rice and crunchy slaw.