Main content

Spiced kangaroo Skewers with Pomegranate Molasses

This delicious dish is a Roo favourite of Chef Pete Evans.


  • 400 g (14 oz) low-fat minced (ground) kangaroo

  • 1 garlic clove, minced

  • 1 tomato, seeded and finely diced

  • 1 teaspoon pomegranate molasses, plus extra, to serve

  • Seeds of 1 pomegranate, to serve

  • Mint leaves, to serve

  • Turkish spice mix

  • 35 g (11/4 oz/1/3 cup) ground cumin

  • 3 tablespoons (1/4 oz) dried mint

  • 3 tablespoons (1/4 oz) dried oregano

  • 2 tablespoons sweet paprika

  • 2 tablespoons cracked black pepper

  • 2 teaspoons hot paprika

  • Pomegranate yoghurt

  • 125 g (41/2 oz/1/2 cup) plain yoghurt

  • 2 tablespoons pomegranate molasses

  • 1 small handful of mint, chopped

  • 1 teaspoon sumac


  • 1.

    Soak 8 bamboo skewers in water overnight or use metal skewers.

  • 2.

    To make the Turkish spice mix, combine all the ingredients and store in an airtight container until needed.

  • 3.

    Combine the kangaroo with the garlic, tomato, pomegranate molasses and 1 tablespoon of the Turkish spice mix thoroughly and season with sea salt and cracked black pepper. Shape the lamb around the skewers and refrigerate for 30 minutes to set before cooking.

  • 4.

    Combine the yoghurt with the pomegranate molasses, mint and sumac.

  • 5.

    Preheat a barbecue hotplate to medium. Add the skewers and cook for 3 minutes, then turn and cook for a further 3 minutes or until cooked through.

  • 6.

    Serve with the yoghurt sauce, pomegranate seeds and mint. If you like, you can drizzle a bit more pomegranate molasses over the lamb once it is cooked.


Serves 4.

NOTE: You can keep any remaining Turkish spice mix in an airtight container for up to a month.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings