Cook Time 1 hour + overnight marination
1 tsp dried oregano, plus extra to serve
1 tsp coriander seeds, crushed
1⁄2 lemon, zest and juice
2 garlic cloves, finely chopped
2 tbsp extra virgin olive oil
Salt & pepper
1 kg kangaroo steaks, cut into 3 cm cubes
6 pita breads
2 tomatoes, halved and sliced
1⁄2 white onion, finely sliced
If using wooden skewers, soak for 10 minutes in warm water to ensure they don’t splinter.
Combine the oregano, coriander seeds, lemon zest, garlic, oil and a generous pinch of salt and pepper in a large bowl. Add the kangaroo and massage the marinade into the meat. Thread six to eight pieces of meat onto each skewer, ensuring there are no gaps. Ideally cover and place in the fridge to marinate overnight, if not marinate for a minimum 30 minutes.
Heat a BBQ or grill pan over high heat. Cook, turning and basting frequently, for 8–10 minutes until nicely charred but still pink in the centre. Remove and rest.
Meanwhile, stack the pitas on a plate and cover with cling film. Warm in the microwave.
To serve, dollop a spoonful of tzatziki into the centre of a pita, add some tomato and onion slices, then slide the hot meat off the skewers and place on top. Sprinkle with a little extra oregano and wrap up.