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Crocodile or Chicken Skewers with Cashew Nut Satay

Marinated crocodile or chicken strips skewered and grilled, served with a rich, nutty cashew and coconut satay dipping sauce.

High ProteinDairy FreeGrillSkewersSatay

Estimated Nutrition

Per Serving Total
Calories 1092.5 kcals 2185 kcals
Carbohydrates 32.7 grams 65.4 grams
Fat 79.1 grams 158.2 grams
Protein 69.3 grams 138.5 grams
Cook Time
10 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
5
g
Palm Sugar
Or light brown muscovado sugar, to taste
CondimentsSauces
15
ml
Soy Sauce
5
ml
Soy Sauce
For seasoning satay sauce
Fruits
0.5
piece
Lemon
Juice only
1
piece
Lime
Juice only; can substitute with lemon
Liquids
200
ml
Coconut Milk
Half tin
NutsSeeds
1
1
Salt
To taste
1
1
Black Pepper
Freshly ground, to taste
1
clove
Garlic
Crushed
32
g
Peanut Butter
Crunchy
110
g
Cashew Nuts
Unsalted, crushed
OilsFats
30
ml
Olive Oil
Seafood
400
g
Crocodile Fillet
Alternatively use 2 large chicken breasts
Vegetables
1
piece
Chillies
Fresh, chopped, to taste

Steps

  • Soak the bamboo skewers in cold water for 10 minutes.
  • Season meat with salt and pepper and cut into 1cm x 2cm strips.
  • Combine marinade ingredients and marinate the meat for at least 30 minutes.
  • Mix all satay sauce ingredients in a small pan, seasoning with soy sauce and sugar.
  • Simmer the sauce gently for 5 minutes.
  • Preheat a barbecue, grill, or griddle pan until very hot.
  • Thread meat strips onto skewers.
  • Cook for a few minutes on each side until golden and cooked through.
  • Serve skewers hot with the satay sauce.