Kangaroo Satay with Peanut Sauce
Kangaroo Recipe
1Setup & Prepare
About This Recipe
Marinated kangaroo skewers grilled until charred, served with rich peanut sauce, cucumber salad, and sticky rice.
Cultural Context
(125 words) Indonesian satay has been embraced throughout Australia, reflecting the country's proximity to Southeast Asia and significant Indonesian community. Street food vendors and restaurants alike serve satay skewers with thick peanut sauce, and kangaroo has proven an excellent protein for this preparation. The marinade's aromatic spices complement kangaroo's gamey notes, while the quick grilling method suits the lean meat perfectly. In Darwin and other northern cities with large Asian populations, kangaroo satay has become a fusion classic. The combination respects both Indonesian technique and Australian ingredients, creating something that feels authentic to both cultures. This dish represents Australia's geographic position and multicultural identity, bringing together Aboriginal protein with Southeast Asian flavors in perfect harmony.
2Ingredients
Shopping List
3Cooking Instructions
- Combine all marinade ingredients in large bowl. Add kangaroo cubes and toss to coat thoroughly. Cover and refrigerate for 4-24 hours—the longer, the better.
- For peanut sauce: grind peanuts in food processor until finely chopped but not paste. Heat coconut milk in saucepan over medium heat, add curry paste, and fry for 2 minutes until fragrant.
- Add ground peanuts, soy sauce, palm sugar, and tamarind paste to coconut milk. Simmer gently for 10 minutes, stirring frequently, until thickened. Add lime juice and adjust seasoning—sauce should be sweet, salty, and slightly sour. Thin with water if too thick.
- Preheat grill or grill pan to high heat. Thread marinated kangaroo onto soaked bamboo skewers, 4-5 pieces per skewer. Don't pack too tightly—leave small gaps for even cooking.
- Grill skewers for 2 minutes per side, turning once, until nicely charred but still pink inside. Total cooking time should be 4-5 minutes maximum—overcooking makes kangaroo tough.
- Remove skewers to serving platter and rest for 2 minutes.
- Serve satay skewers with warm peanut sauce for dipping, cucumber and onion salad, sticky rice, and lime wedges. Encourage diners to squeeze lime over everything.
4Chef's Notes & Pairings
Chef's Notes
- Soaking bamboo skewers for 30 minutes prevents burning during grilling.
- Kangaroo's leanness makes it perfect for satay—it absorbs marinade well and cooks quickly.
- For authentic flavor, seek out galangal and kaffir lime leaves to add to the marinade.
- The peanut sauce should coat the back of a spoon; adjust consistency with coconut milk or water.
- If grilling outdoors, the smoke adds wonderful complexity to the marinade's aromatics.
Wine Pairing
Gewürztraminer or Riesling – The aromatic, slightly sweet profile balances the spicy peanut sauce while complementing the complex marinade.
Nutrition Facts
(per serving) Calories: 445 | Protein: 44g | Fat: 24g | Carbohydrates: 18g | Sodium: 920mg
