Cook these meat kabobs separately from vegetables; vegetables should be cooked for a longer time at a lower heat. You can use some of the orange chile marinade for the vegetables as well; divide it before you pour marinade over the meat. Note: This recipe requires advance preparation.
1 1/2 pounds kangaroo loin, cubed
Salt and freshly ground pepper
1 cup freshly squeezed orange juice
1/3 cup olive oil
2 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon red chile flakes
Put the cubed meat in a large resealable plastic container or zippered storage bag. Sprinkle salt and pepper over the meat. Add the other ingredients and shake vigorously until the mixture is combined and the meat is coated. Refrigerate 4 hours or overnight.
Heat a charcoal or gas grill to high.
Thread the meat cubes onto long metal skewers. Grill over high heat, turning at least once, until the meat is cooked no more than medium rare. Remove the meat from the grill and allow it to rest at least 5 minutes before serving.
If you want to use the marinade as a sauce, pour the remaining liquid into a blender and puree completely. Then heat the sauce to a boil in a saucepan. Simmer 5 minutes and pour over the kabobs.