Barbeque Crocodile Skewers Recipes

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CROCODILE OR CHICKEN SKEWERS WITH CASHEW NUT SATAY



Crocodile or Chicken Skewers With Cashew Nut Satay image

Entered for safe-keeping for ZWT. By Simon King and David Myers from The Hairy Bikers (BBC series). They say crocodile tastes like a cross between a firm white fish and chicken. This will serve 2 as a main dish or 4 as appetizer nibbles.

Provided by KateL

Categories     Chicken Breast

Time 36m

Yield 2-6 serving(s)

Number Of Ingredients 15

1 crocodile filets or 2 large chicken breasts, cut into thin strips
salt, to taste
fresh ground pepper, to taste
1/2 lemon, juice of
2 tablespoons olive oil
1 garlic clove, crushed
1 -2 tablespoon soy sauce
2 tablespoons crunchy peanut butter
4 ounces unsalted cashews, crushed (110 g)
1 limes, juice of or 1 lemon, juice of
0.5 (12 ounce) can coconut milk
fresh green chile, chopped (to taste)
splash soy sauce, to season
palm sugar (optional) or light muscovado sugar, to taste (optional)
8 -12 bamboo skewers or 8 -12 cocktail sticks, for assembling

Steps:

  • Soak the bamboo skewers or cocktail sticks in cold water for 10 minutes to prevent them from burning.
  • Season the crocodile or chicken generously with salt and freshly ground black pepper. Cut into strips about 1cm x 2cm (0.5in x 1in).
  • Mix together the marinade ingredients and marinate the crocodile or chicken strips for half an hour or longer if possible.
  • To make the satay sauce, combine all the satay sauce ingredients together in a small pan, adding just enough soy sauce to season. Add a little palm sugar or light brown muscovado sugar to sweeten, if necessary.
  • Simmer very gently for five minutes.
  • Preheat a barbecue, grill or griddle pan until very hot.
  • Thread two or three strips of marinated crocodile or chicken meat onto each skewer and place on the barbecue or griddle pan or under the grill.
  • Cook for a few minutes on each side until cooked through and golden, being careful not to overcook.
  • Serve the skewers with the hot satay sauce for dipping.

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