Australian Crocodile Tail Skewers

🧂 Ingredients

• 500 g Crocodile tail meat
• 3 tbsp Fresh lime juice
• 3 cloves Garlic
• 1 Red chili
• 1 bunch Fresh coriander (cilantro)
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 8-12 Wooden or metal skewers

👨‍🍳 Instructions

1. 1

   Prepare the crocodile meat: Cut the crocodile tail meat into uniform 2.5 cm (1 inch) cubes. This ensures even cooking.

   ⏱️ 5 minutes
2. 2

   Make the marinade: In a medium bowl, whisk together the fresh lime juice, minced garlic, chopped chili, chopped coriander, 2 tbsp olive oil, salt, and black pepper. Taste and adjust seasoning if needed.

   ⏱️ 5 minutes
3. 3

   Marinate the crocodile: Add the crocodile cubes to the marinade. Toss gently to ensure all pieces are well-coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor. Do not marinate for too long as the lime juice can start to 'cook' the meat.

   ⏱️ 1 hour (minimum)
4. 4

   Assemble the skewers: If using wooden skewers, ensure they have been soaked. Thread the marinated crocodile cubes onto the skewers, leaving a small space between each piece to allow for even grilling. Aim for 3-4 pieces per skewer.

   ⏱️ 10 minutes
5. 5

   Preheat the grill: Preheat your grill (outdoor or indoor grill pan) to medium-high heat. Aim for a temperature of approximately 200-220°C (400-425°F). Lightly brush the grill grates with oil to prevent sticking.

6. 6

   Grill the skewers: Place the crocodile skewers on the preheated grill. Grill for approximately 8-10 minutes, turning occasionally, until the crocodile meat is opaque, lightly charred on the outside, and cooked through. The internal temperature should reach 71°C (160°F). Be careful not to overcook, as crocodile meat can become dry.

   ⏱️ 8-10 minutes
7. 7

   Rest and serve: Remove the skewers from the grill and let them rest for 2-3 minutes before serving. This allows the juices to redistribute. Serve hot with your favorite dipping sauce, such as a spicy aioli, sweet chili sauce, or a fresh herb yogurt dip.

   ⏱️ 2-3 minutes

💡 Pro Tips

• ✓Crocodile tail meat is the most tender cut and recommended for skewers.
• ✓Avoid overcooking the crocodile meat. It cooks quickly and can become tough if left on the heat for too long.
• ✓The flavor of crocodile meat is often compared to chicken or firm white fish, making it versatile for marinades and seasonings.

🔄 Variations

• For a stir-fry: Cut crocodile meat into thinner strips and stir-fry with vegetables and your favorite sauce.
• Thai-inspired skewers: Add lemongrass, ginger, and a touch of fish sauce to the marinade. Serve with a peanut dipping sauce.

🥗 Nutrition

Per serving