A BBQ treat with a difference.


  • 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

  • 0.5 tablespoon ground coriander seed

  • 0.25 tablespoon ground Cardamom seeds

  • 0.25 tablespoon ground Cumin

  • 1 cup Coconut milk

  • 0.25 cup fresh Lime juice

  • 2 tablespoons fresh coriander leaves


  • 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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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