In a large bowl, combine the kangaroo, ground ginger, garlic, lemon myrtle, saltbush, soy sauce and olive oil. Toss well to coat, then thread the kangaroo, capsicum and onion onto the metal skewers.Preheat a barbecue or chargrill pan over high heat. Cook the skewers in batches, for 4 minutes, turning occasionally, until medium-rare, or cooked to your liking. Transfer to a clean plate and cover loosely with foil and rest for 3 minutes.To make the satay sauce, heat the peanut butter in a small saucepan over low heat. Add the remaining ingredients and cook, stirring for 3 minutes, or until thickened.To make the greens, heat the oil in a large frying pan. Add the garlic and cook for 30 seconds, or until just fragrant. Add the greens, soy sauce and water and cook until just wilted, then remove from the heat.Divide rice between plates and top with the skewers. Sprinkle with roasted peanuts and chilli flakes and serve the satay sauce and greens on the side.Photography by Jiwon Kim.Want more from The Cook Up? Stream all the seasons here and for free at