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Crocodile & Kangaroo Prosciutto Kebabs

Crocodile & Kangaroo Prosciutto Kebabs
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A BBQ treat with a difference.

Ingredients

  • 100 g tenderloin crocodile diced into 1/2 inch cubes
  • 20 g kangaroo prosciutto cut into ½ inch X 2 ½ inch strips

Marinade

  • 2 mangos peeled & diced
  • 1 tablespoon cajun spice
  • 2 Garlic Cloves
  • 1 tablespoon grated Ginger
  • ½ tablespoon ground coriander seed
  • ¼ tablespoon ground Cardamom seeds
  • ¼ tablespoon ground Cumin
  • 1 cup Coconut milk
  • ¼ cup fresh Lime juice
  • 2 tablespoons fresh coriander leaves
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Method

  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.
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Notes & Tips

Recipe by Terry Pates, Lilies Restaurant, Port Douglas.

Recipe Rating

5

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