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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine all ingredients except kangaroo meat in a medium saucepan and warm through for 5 minutes over a gentle heat stirring occasionally, a few bubbles are OK but don't let it boil hard. | 2. Remove from heat and allow to cool for 15 minutes at room temperature. | 3. Meanwhile cut the kangaroo meat into bite size cubes for the kebabs, try to keep them fairly square. | 4. Once the sauce mixture has cooled gently stir through the kangaroo cubes into the saucepan and refrigerate for an hour. Turn ocasionally to make sure they are evenly coated. | 5. Thread cubes onto the skewers but leave a gap between each piece of meat for more even cooking. Leave as much of the sauce on as possible, it will help stew the meat a little and give good heat transfer with the BBQ plate. | 6. Cook on a low-medium BBQ plate for around 2 minutes per side. I like to turn 90 degrees at a time so that is about 8 minutes total cooking time. Sometimes a piece will fail to rotate so have a fork on hand to give the bothersome pieces a little tweak. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
kangaroo fillet	1	kg		889.4927	0.0	197.8871	4.9971
skewer	12		soaked	889.4927	0.0	197.8871	4.9971
tomato paste	1/2	cup		108.24	24.9612	5.7024	0.6204
rice vinegar	1/2	cup		889.4927	0.0	197.8871	4.9971
brown sugar	1/4	cup		209.0	53.9495	0.066	0.0
worcestershire sauce	2	tablespoons		26.52	6.6164	0.0	0.0
garlic powder	1	teaspoon		10.261	2.2546	0.5131	0.0226
onion powder	1/2	teaspoon		4.092	0.9494	0.1249	0.0125

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.