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Crocodile Brochettes  HT  MC  15mins plus marinating



Serves  4      Hot    Game    Main Course  kebabs  barbecues  bbq  Gluten Wheat Dairy Free  Eggless



400g/14oz  Crocodile or Alligator meat, cut into 2.5cm/1 inch cubes

3 tbsp Lime Juice

2 tbsp Honey

25g/1oz Brown Sugar

Salt and Black Pepper

1 teasp freshly grated Ginger

2 tbsp Vegetable Oil

210ml/7fl.oz. Fresh Chicken Stock

2 teasp Cornflour

Salt and Black Pepper




1. Thread Crocodile meat onto short bamboo skewers, place in shallow dish, together with the lime juice honey, brown sugar, salt, pepper and ginger. Mix well, cover and leave to marinate for at least 30 minutes.


2. Remove the skewers from the dish, reserving the marinade.


3. Heat  the oil in a large frying pan add the crocodile skewers and sauté for about 5 minutes, turning occasionally.


4. Meanwhile, in a small bowl,  mix the cornflour with a little of the chicken stock and blend well then place the marinade, chicken stock and corn flour paste in a saucepan.


5. Bring to the boil stirring constantly, then reduce the heat and simmer for 2 minutes until thickened. Adjust the seasoning if necessary.


6. To serve - transfer the kebabs to a warmed serving platter and  spoon the sauce over meat . Serve immediately.



Can also be cooked on the barbecue over hot coals for  about the same length of time.



More Kebab Recipes  More Crocodile  Recipes Summer Recipes 


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

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Game Seasons UK

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