Name: Kangaroo Kebabs with Grilled Olive Tzatziki
Yield: Serves 4
Cuisine: Australia
Ingredients: ½ teaspoon cracked black peppercorns; Grilled Olive Tzatziki; 1½ teaspoons Coarse salt (kosher or sea); 1½ pounds kangaroo meat, beef, lamb, or veal, cut into 1-inch pieces; ¼ cup extra-virgin olive oil; ¾ cup dry red wine, preferably an Australian shiraz; 3 cloves garlic, peeled and crushed with the side of a knife; 1 medium-size sweet onion; 1 tablespoon chopped fresh rosemary or mint; 1 tablespoon dried oregano, preferably Greek; 1 red bell pepper, cored, seeded, and cut into 1-inch squares; 1 green bell pepper, cored, seeded, and cut into 1-inch squares

Preparation info

Serves
4

Difficulty
Medium

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

If you happen to be reading this recipe in Australia, the main ingredient will neither shock nor surprise you. In fact, you can probably find it in the meat section of your local supermarket. However, if you live just about anywhere else on Planet Barbecue, you may need some reassurance. The ingredient is kangaroo and it’s no more uncommon for an Australian to eat it than, say, venison or buffalo would be in the United States. Here’s how Melbourne grill master Stavros Abougelis prepares thi