Ingredients:
1 lb kangaroo steak, trimmed and cut into 1-inch cubes
1 lb emu sausage, sliced
1 lb crocodile tail, cut into 1-inch cubes
1 lb wild boar bacon, sliced
1 red onion, finely sliced
1 green bell pepper, finely sliced
1 yellow bell pepper, finely sliced
1 red bell pepper, finely sliced
2 cloves of garlic, minced
2 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
Salt and pepper, to taste
2 tbsp Worcestershire sauce
1/4 cup red wine
1/4 cup beef broth
1 tbsp tomato paste
1 tbsp honey
1 tbsp apple cider vinegar
1 tbsp chopped fresh thyme
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh parsley, for garnish
Instructions:
In a large bowl, mix together the kangaroo, emu, crocodile, wild boar bacon, onion, bell peppers, garlic, olive oil, paprika, cumin, salt, pepper, Worcestershire sauce, red wine, beef broth, tomato paste, honey, apple cider vinegar, and thyme.
Cover the bowl with plastic wrap and marinate the meats in the refrigerator for at least 2 hours or overnight.
Preheat your BBQ to high heat.
Thread the meats and vegetables onto skewers, alternating between different meats and vegetables.
Grill the skewers for 8-10 minutes per side or until cooked through, basting occasionally with the marinade.
Remove the skewers from the grill and let them rest for a few minutes before serving.
Garnish with chopped parsley and serve with a side of your choice.