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Afghani marinated roo with a simple salad


  • Whisk ½ cup oil with the chopped herbs, chilli paste, spices, soy, a little salt, the lemon juice and honey in a large bowl until well combined.
  • Then add the kangaroo, toss well and refrigerate for 1-2 hours (if you can), tossing now and again.
  • When ready, cook the kangaroo with some of the marinade in a hot pan to rare to medium-rare and a crust has formed. DON’T OVERCOOK! Set aside to rest for a 3-4 mins, before slicing on the diagonal. (You can grill or BBQ the kangaroo if you prefer, brushing with the marinade as you do so.)
  • Toss the lettuce leaves, red onion, Italian parsley and dates with a splash of fresh oil, red wine vinegar to taste and a little salt.
  • Serve the kangaroo on individual plates with the salad alongside.
  • nb.  The marinade could also be used with other grilled meats or steaky fish.



  • olive oil
  • 1 cup mixed fresh herbs, eg. coriander, parsley, basil & mint, very finely chopped
  • ½ tbsp chilli paste (optional)
  • ½ tspn turmeric
  • ½ tspn paprika
  • ½ tspn ground cumin
  • a splash of soy sauce
  • sea salt
  • juice of 1 lemon
  • ½ tbsp honey
  • 4 kangaroo fillets, well trimmed
  • 2 good handfuls baby cos leaves
  • 1 red onion, finely sliced
  • 2 tbsp Italian (flat leaf) parsley leaves
  • 4 pitted dates, sliced
  • red wine vinegar


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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