AustralianDINNELow Carb

Kangaroo and Capsicum Skewers with Cauliflower Mash

3 Mins read

This recipe offers a delightful and unique twist on a low-carb dinner, featuring kangaroo meat and colorful capsicums alongside creamy cauliflower mash.

Key Features:

  • Low-Carb: Perfect for those following a low-carb diet, this recipe is packed with protein and vegetables, keeping you feeling satisfied without the extra carbs.
  • Australian-Inspired: Kangaroo meat and capsicums (bell peppers) create a unique and flavorful dish that hints at Australian cuisine.
  • Easy to Make: With straightforward instructions and minimal prep work, this recipe is achievable for home cooks of all levels.

In just 40 minutes, you can whip up this flavorful and low-carb Kangaroo and Capsicum Skewers with Cauliflower Mash recipe:

Prep and Grill (15 minutes): Preheat your grill to medium-high. Thread kangaroo cubes and colorful capsicum chunks onto skewers. Brush with olive oil, season, and grill for 6-8 minutes, turning occasionally, until cooked to your preference.

Steam and Mash (15 minutes): While the skewers cook, steam the cauliflower florets until tender. Drain and transfer them to a food processor. Add garlic, parmesan cheese, olive oil, salt, and pepper. Blend until smooth and creamy.

Low Carb Mashed Cauliflower

Serve and Enjoy (5 minutes): Plate the grilled skewers on a bed of creamy cauliflower mash. Enjoy this delicious and unique low-carb dinner!

 Mashed Cauliflower

FAQ: Kangaroo and Capsicum Skewers with Cauliflower Mash

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creamy Low Carb Mashed Cauliflower

Kangaroo and Capsicum Skewers with Cauliflower Mash

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  • Author: hannafest
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free


Tender kangaroo and colorful capsicum skewers paired with creamy cauliflower mash create a delightful Australian-inspired low carb dinner.


  • 500 gram kangaroo fillet cut into cubes
  • 2 whole red capsicum cut into chunks
  • 2 whole yellow capsicum cut into chunks
  • 2 whole green capsicum cut into chunks
  • 1 head cauliflower cut into florets
  • 4 clove garlic minced
  • 0.5 cup grated Parmesan cheese
  • 2 tablespoon olive oil
  • pinch salt
  • pinch pepper


  1. Preheat the grill or barbecue to medium-high heat.
  2. Thread the kangaroo and capsicum chunks onto skewers, alternating colors. Brush with olive oil and season with salt and pepper.
  3. Grill the skewers for 6-8 minutes, turning occasionally, until the kangaroo is cooked to your preference and the capsicum is slightly charred.
  4. While the skewers are cooking, steam the cauliflower florets until tender. Drain and transfer to a food processor.
  5. Add minced garlic, grated Parmesan cheese, olive oil, salt, and pepper to the cauliflower in the food processor. Blend until smooth and creamy.
  6. Serve the grilled skewers with the cauliflower mash on the side. Enjoy!


  • If you cannot find kangaroo meat, you can substitute it with another lean protein like flank steak, venison, or skinless chicken breast, adjusting the cooking time as needed.
  • Feel free to experiment with different colored capsicums for added visual interest.
  • For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the cauliflower mash.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Grilling
  • Cuisine: Australian


  • Serving Size: 1 serving
  • Calories: 500 calories
  • Sugar: 5 grams
  • Sodium: 500 milligrams
  • Fat: 25 grams
  • Saturated Fat: 7 grams
  • Unsaturated Fat: 18 grams
  • Carbohydrates: 25 grams
  • Fiber: 7 grams
  • Protein: 45 grams
  • Cholesterol: 100 milligrams
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