The recipe for the crocodile skewers I made on Wednesday, in case people are making crocodile themselves. It would probably work for chicken if you don’t have crocodile to hand!
Lime and Chilli Marinated Crocodile and Mango Skewers.
350g Diced crocodile steaks
1 Mango, sliced into 2cm cubes
1 Whole red chilli, deseeded finely sliced
2 Cloves garlic, crushed
1cm cube Fresh ginger, finely sliced
1 tbsp Olive oil
Juice and rind of 1 Lime
Mix the sliced chilli, garlic, ginger, grated lime rind, lime juice and olive oil together in a bowl then cover the chunks of crocodile meat and mango until it is soaked in the marinade. Allow to marinate for anywhere between an hour and 24 hours in the fridge before threading the meat and mango onto a skewer, about three chunks of each per skewer should make six or seven skewers. If you are using bamboo skewers rather than metal ones make sure to soak them in water first so they don’t burn.
To cook, simply place the skewers on the barbeque or, if the weather’s not up to it, under the grill for around 4-5 minutes, turning half way through. The skewers are done when the mango is a little blackened on the edges.