Ingredients
- Spicy Adobo Kangaroo Skewers: 500 g Kangaroo steak
- 1/2 cup Mushroom flavoured dark soy sauce
- 1/4 cup lime juice
- 3 cloves garlic, minced
- 1 teaspoon black peppercorns, crushed
- 2 bay leaves
- 2 tablespoons brown sugar
- 1 tablespoon oil (for grilling)
- 1-2 red chilies, finely chopped (adjust according to spice preference)
- Chili Macadamia-Cauliflower Rice: 1 medium-sized cauliflower, grated
- 1/2 cup macadamia nuts, chopped
- 2 tablespoons coconut oil
- Salt and pepper to taste
- 1-2 red chilies, finely chopped (adjust according to spice preference)
- Macadamia Nut Dipping Sauce: 1/2 cup macadamia nuts, roasted
- 1/4 cup coconut cream
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon lime juice
- Pinch of salt
Method
- Spicy Adobo Kangaroo Skewers: In a bowl, combine soy sauce, lime juice, minced garlic, crushed black peppercorns, bay leaves, brown sugar, and finely chopped red chilies.
- Add kangaroo slices to the spicy marinade, ensuring they are well-coated. Marinate for at least 30 minutes.
- Skewer the marinated kangaroo slices onto bamboo sticks.
- Grill the skewers over medium heat, basting with the marinade until the kangaroo is cooked to your liking. Use the extra oil for brushing during grilling.
- Chili Macadamia-Cauliflower Rice: In a pan, heat coconut oil over medium heat.
- Add grated cauliflower, chopped macadamia nuts, and finely chopped red chilies.
- Sauté until cauliflower is tender and the macadamia nuts are lightly toasted.
- Season with salt and pepper to taste.
- Macadamia Nut Dipping Sauce: In a food processor or blender, combine roasted macadamia nuts, coconut cream, soy sauce, honey, lime juice, and a pinch of salt.
- Blend until smooth and well combined.
- Serve the Macadamia Nut Dipping Sauce in a bowl alongside the Spicy Adobo Kangaroo Skewers and Chili Macadamia-Cauliflower Rice.
Product used in recipe
- Lee Kum Kee - Mushroom Dark Soy Sauce