Paroo Kangaroo with Street BBQ Brazilian Asado rub & Grilled green sauce


Kangaroo will soon be a staple at our dinner table, it is so diverse but the Paroo Kangaroo strip-loin is as good as a beef steak if not better.


1 x packet Paroo Kangaroo striploin

1 x Street BBQ Brazilian Asado

120ml x Cobram Estate Extra virgin olive oil classic

4 x spring onions

2 x habanero chillis

2 cups x mixed chopped Dill, coriander, parsley & mint

1 tablespoon x capers

1 x lemon juice



Make sure to take the kangaroo out of its packaging, pat dry, cover and leave on the bench for a good hour prior to cooking to come to room temperature to help with the cooking time and ensure the meat keeps tender.

It is a must to rest the kangaroo prior to carving and I like to cook my kangaroo cooked to medium rare, ensuring tenderness.

Fire up your desired BBQ to hot.


Lightly oil both sides of the kangaroo striploin then season both sides with Street BBQ Brazilian Asado. Let rest for 5 minutes.

Lightly oil both sides again then place on the Bbq. You want to cook the kangaroo on each side for 4-7 minutes or until the internal temperature is at 57c.


Let rest for 5 minutes.

To make the green sauce cook the spring onions till lightly charred and the chilli is soft.

On a board chop the spring onions and chillis roughly (taking out the chilli seeds if you don’t like it too hot), chop the herbs, capers and sprinkle with more Street BBQ Asado as the seasoning. Add the lemon juice and mix then place in a bowl and add the oil till a dressing.

To serve, carve the kangaroo, place some of the green sauce onto a bowl then add the carved kangaroo. Spoon the rest of the sauce over the meat, its ready.