Method

• 1.
  To make the marinade, combine the oil, paprika, garlic and thyme in a bowl. Add kangaroo and turn to coat. Set aside for 15 minutes to marinate.
• 2.
  Preheat a barbecue or chargrill pan to high heat. Drizzle corn with oil, then chargrill, turning, for 25 minutes or until kernels are blackened and tender.
• 3.
  For the dressing, place the limes, cut-side down, on the barbecue and chargrill for 5-7 minutes until charred and caramelised. Set aside to cool. Squeeze lime juice into a bowl with remaining ingredients, season and whisk to combine. Set aside.
• 4.
  Drain kangaroo, then chargrill for 2-3 minutes each side until rare. Rest, loosely covered with foil, for 5 minutes. Slice kangaroo into thick strips.
• 5.
  Place corn, avocado and coriander on a serving platter and drizzle with dressing. Serve with sliced kangaroo.