Satay Kangaroo
Delight your taste buds with the bold and adventurous flavors of Satay Kangaroo, a unique fusion dish that combines tender kangaroo fillets with a rich, creamy peanut sauce. This exotic recipe showcases lean kangaroo meat, marinated in a fragrant blend of soy sauce, garlic, ginger, and zesty lime juice, then grilled to perfection for a smoky, charred finish. Paired with a velvety satay sauce featuring peanut butter, coconut milk, and a hint of chili for optional heat, this dish offers a delectable balance of savory, sweet, and nutty flavors. Perfect as an appetizer or a main course, these skewers are quick to prepare and shine at barbecue gatherings or dinner parties. Serve hot with lime wedges and fresh cilantro for a restaurant-quality presentation that’ll leave everyone asking for more!
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Recipe Information
Ingredients
- 500 grams kangaroo fillets
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 tablespoon lime juice
- 1 cup peanut butter (smooth or crunchy)
- 3 quarters of a cup coconut milk
- 1 teaspoon fish sauce
- 1 teaspoon chili paste (optional, for spice)
- 2 tablespoons vegetable oil
- 8 skewers, soaked in water
Instructions
Cut the kangaroo fillets into bite-sized strips, about 1.5 cm thick.
In a bowl, combine soy sauce, brown sugar, ground coriander, ground cumin, minced garlic, grated ginger, and lime juice. Mix well to create a marinade.
Add the kangaroo strips to the marinade, ensuring all pieces are coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for extra flavor.
Meanwhile, prepare the satay sauce. In a saucepan over medium heat, combine peanut butter, coconut milk, fish sauce, lime juice, and chili paste (if using). Stir until smooth and heated through, then lower the heat and keep warm.
Thread the marinated kangaroo strips onto the soaked skewers, keeping the meat snug but not overly tight.
Heat a grill pan or barbecue over medium-high heat. Brush with vegetable oil to prevent sticking.
Cook the skewers for 2-3 minutes on each side, or until the kangaroo is cooked to your preferred doneness. Be cautious not to overcook as kangaroo meat is lean and can become tough.
Serve the satay kangaroo skewers hot with the peanut sauce on the side for dipping. Garnish with fresh lime wedges and chopped cilantro if desired.
Nutrition Facts
Calories |
582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 1098 mg | 48% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 12.7 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 952 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
