Grilling Kangaroo Fillets
Grill lean kangaroo fillets with garlic, olive oil and a lamb rub over Heat Beads® lump charcoal for a perfect reverse sear. Ready in under 30 minutes.
Ingredients
- Kangaroo fillets: 800g (serves 4)
- Olive oil: 3 tablespoons
- Garlic: 3 cloves, minced
- Lamb rub: 2 teaspoons
- Black pepper: 1 teaspoon
- Optional Side:
- Grilled vegetables (zucchini, bell peppers, onions)
- Fresh rosemary (from original sheet)
- Salt/rub (from original sheet)
Method
Fire Up the BBQ: Start by prepping your barbecue with Heat Beads Lump Charcoal for that perfect reverse sear.
Season the Kangaroo: Coat the kangaroo fillets with olive oil, minced garlic, lamb rub, and black pepper. Give them a good massage so all the flavours soak in. Let them marinate at room temperature while the BBQ heats up.
BBQ Setup: Set up your BBQ for indirect cooking, placing the coals on one side of the grill to create a cooler zone. Aim for an internal BBQ temperature of around 120°C (250°F).
Reverse Sear: Place the kangaroo fillets on the cooler side of the grill, close the lid, and cook until the internal temperature of the meat hits 43°C (110°F). This should take about 15-20 minutes. The slow heat keeps the meat tender.
Hot & Fast Sear: Once the fillets have reached temperature, move them directly over the hot coals for 2-3 minutes per side to develop a nice crust. The high heat caramelises the exterior for maximum flavour.
Rest & Serve: Remove the fillets from the grill and let them rest for 5 minutes. Slice against the grain and serve with your choice of grilled vegetables like zucchini, bell peppers, or onions.
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Based on Heat Beads® testing. Burn times vary with fuel, BBQ and weather.
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