Crocodile meat on skewers
4 servings
5 minutes
Crocodile meat skewers are an exotic dish of Australian cuisine, rooted in the traditions of indigenous peoples who valued the tender and nutritious meat of the reptile. Crocodile fillet has a delicate flavor reminiscent of chicken but with marine notes. A marinade of lime, ginger, and chili pepper adds spiciness and a hint of heat to the meat, while sweet chili sauce completes the palette, creating a balance between spice and caramel depth. Grilled over coals, the skewers retain juiciness and develop an appetizing crust. This dish is perfect for gourmets ready for new taste discoveries and will be a true highlight of any picnic or party.
1
Cut the crocodile fillet into 2 cm cubes.
- Crocodile fillet: 500 g
2
Mix the meat with olive oil, juice of half a lime, ginger, garlic, chili pepper, and marinate for 1 hour in the refrigerator.
- Crocodile fillet: 500 g
- Olive oil: 2 tablespoons
- Lime: 1 piece
- Grated ginger: 1 tablespoon
- Garlic: 1 clove
- Red chili pepper: 1 piece
- Salt: to taste
3
Soak the skewers in cold water for 20 minutes. Thread the meat onto the skewers.
4
Grill the meat on the barbecue until half-cooked.
- Crocodile fillet: 500 g
5
Take half of the chili sauce, evenly apply it to the meat, and grill the skewers until cooked, constantly turning (the sweet sauce should soak into the meat, not burn), do not overcook.
- Sweet chili sauce: 100 ml
- Crocodile fillet: 500 g
6
Mix lime zest and the second half of the sweet chili sauce.
- Lime zest: 1 teaspoon
- Sweet chili sauce: 100 ml
7
Serve skewers with lime and chili sauce.
- Lime: 1 piece
- Sweet chili sauce: 100 ml
