Korean Flavored Kangaroo Skewers with Quandong and Bush Tomato Chutney

Experience the unique flavors of Australia with these Korean-flavored kangaroo skewers, perfectly complemented by a tangy quandong and bush tomato chutney. A fusion dish that brings together the best of bush tucker and Korean cuisine.

Steps

1. In a bowl, combine the soy sauce, gochujang, sesame oil, honey, salt, and pepper. Add the diced kangaroo fillet and marinate for at least 30 minutes. 2. While the kangaroo marinates, prepare the chutney. In a small saucepan, combine the chopped quandong, bush tomato, brown sugar, apple cider vinegar, and a pinch of salt. Cook over medium heat until the mixture thickens, about 10 minutes. Set aside to cool. 3. Preheat a grill or skillet over medium-high heat. Thread the marinated kangaroo onto the skewers. 4. Brush the skewers with olive oil and grill for about 2-3 minutes on each side, or until cooked to your preference. 5. Serve the skewers hot with the quandong and bush tomato chutney on the side. Garnish with fresh herbs if desired.

150g kangaroo fillet, diced 1 tablespoon soy sauce 1 tablespoon gochujang (Korean chili paste) 1 teaspoon sesame oil 1 teaspoon honey Salt and pepper, to taste 1 tablespoon olive oil Skewers (soaked in water for 30 minutes if wooden) For the chutney: 2 tablespoons quandong, chopped 2 tablespoons bush tomato, chopped 1 tablespoon brown sugar 1 tablespoon apple cider vinegar Salt, to taste Fresh herbs for garnish (optional)