Bush Tomato Crocodile Kebabs
Bush Tomato Crocodile Kebabs combine tender crocodile meat with garlic, cumin, coriander, and paprika. Served with tangy bush tomato relish, they make a distinctive Australian appetizer or main course.
Equipment
- Measuring cups
- Measuring spoons
- Mixing bowl
- Skewers
- Tongs
Ingredients
- 500 g crocodile meat cut into 2.5 cm cubes
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup bush tomato relish
- 8 short wooden or metal skewers
Instructions
- Soak wooden skewers in water for 30 minutes before use.
- Combine the olive oil, garlic, cumin, coriander, paprika, salt, and black pepper in a mixing bowl.
- Add the crocodile meat and toss until every piece is evenly coated.
- Cover and marinate in the refrigerator for 30 minutes.
- Preheat the air fryer to 180°C (356°F) for 3 minutes.
- Divide the crocodile meat evenly among 8 short skewers.
- Leave a small amount of space between the pieces for even cooking.
- Arrange the kebabs in the air fryer basket in a single layer.
- Air fry for 8–10 minutes, turning halfway through.
- Cook in batches when necessary to avoid overcrowding.
- Check that the thickest pieces have reached 74°C (165°F).
- Transfer the kebabs to a clean serving plate.
- Rest for 3 minutes before serving.
- Serve warm with bush tomato relish.
Notes & Wine Advice
Serving Suggestions
Serve the kebabs with bush tomato relish, grilled vegetables, roasted potatoes, rice, or a fresh salad. For a shared meal, combine them with dishes from our Australian recipes and Barbecue recipes. Lime or lemon wedges provide a fresh contrast to the spices.Recipe Notes
Crocodile is very lean and can become dry when overcooked. Cut the meat into evenly sized pieces and use a meat thermometer to check the thickest cube. Short skewers are normally required to fit inside an air fryer basket. Soak wooden skewers thoroughly to reduce scorching.Variations
Add chili flakes or cayenne pepper for extra heat. Lemon myrtle provides a citrusy Australian variation, while fresh thyme gives the marinade a more herbal character. Explore our Spices & Seasoning recipes and Air Fryer recipes for more ideas.Wine Advice
A fresh Sauvignon Blanc complements the lean meat and tangy relish. A fruit-forward Shiraz is a suitable red-wine option for the cumin, coriander, and paprika.Nutrition values
Serving: 2 kebabs with 2 tablespoons relish | Calories: 215 kcal | Carbohydrates: 7 g | Protein: 27 g | Fat: 9 g | Saturated Fat: 2 g | Sodium: 340 mg | Sugar: 4 g