Instructions

1. Soak the bamboo skewers in water for 10 minutes, to prevent them from burning.
2. Cut kangaroo fillets into medium, bite-size pieces. Cut onion length way into quarters. Cut each quarter in half to get square-shaped pieces, suitable for skewing.
3. Mix together the marinade ingredients and add the meat. Mix to coat evenly and stand aside for 30 minutes to an hour. Overnight is even better.
4. Add diced vegetables to the meat and stir through. Thread the meat pieces and vegetables onto the bamboo skewers, leaving 1cm at each end of the skewer. Any leftover vegetables can be grilled alongside or after the skewers are done.
5. Preheat a barbecue grill or a large frying pan to high and spray with olive oil or brush with coconut oil. Grill the skewers for 4 minutes on each side, rotating, cover the barbecue hood for 1–2 minutes during that time.
6. Mix together the glaze and brush over the skewers at the end of cooking. Rest skewers for a few minutes before serving.

(source: eatdrinkpaleo.com.au)