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Crocodile & Kangaroo Prosciutto Kebabs

A BBQ treat with a difference.


  • Marinade


  • 1.

    Cook the kebabs on a griddle plate on medium heat.

  • 2.

    Can be served with Wasabi for a real nose-snorting treat.

  • Marinade:

  • 1.

    In a food blender/processor, puree the mango with the garlic, ginger and ground spices, in a non-reactive saucepan bring to the boil and simmer for 15 minutes.

  • 2.

    Remove from heat and cool, stir in the coconut milk, lime juice and fresh coriander.

  • 3.

    Marinate the crocodile for 8 hours, wrap the diced crocodile in the prosciutto strips and skewer.


Recipe by Terry Pates, Lilies Restaurant, Port Douglas.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Grenache and Other Whites are the best wines to pair with Crocodile & Kangaroo Prosciutto Kebabs.


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i cooked this and i didnt *** for 9 days i went to see a docter and they said it was because of the sti that the crocidile meat gave me i still think it tasted pretty good though