Stavros Abougelis

Method:

Cut kangaroo fillets into cubes and marinate in olive oil, wine, and herbs and spices such as oregano, thyme and bay leaf. Skewer with slices of onion and capsicum and char-grill.

Serve with a tzadziki (yoghurt and cucumber dip) with slivers of roasted kalamata olives.

(The lamb version of this recipe is available at Stavros Tavern in Albert Park.)