Rosemary and lemon kangaroo kebabs

INGREDIENTS:

• 12 long fresh rosemary sprigs
• 2 garlic cloves, crushed
• 2 teaspoons finely grated lemon rind
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 600g lean kangaroo fillet, fat trimmed, cut into 1.5cm pieces
• 200g small button mushrooms
• 250g cherry tomatoes
• 2 small zucchini, thickly sliced
• 100g baby rocket leaves
• Lemon wedges

• METHOD:

• Remove most of the leaves from rosemary sprigs, reserving 1 tablespoon leaves. Soak rosemary stalks in cold water for 30 minutes.
• Meanwhile, chop reserved rosemary and combine with garlic, rind, juice and oil in a shallow dish. Add kangaroo and toss to coat. Set aside for 30 minutes to marinate.
• Thread kangaroo, mushrooms, tomatoes and zucchini, alternately, onto soaked rosemary skewers. Preheat a chargrill or barbecue over high heat. Cook skewers, turning, for 3–4 minutes for medium or until cooked to your liking. Transfer to a plate. Cover skewers with foil and set aside to rest for 3 minutes.

Serve skewers with rocket and lemon wedges.