Crocodile or Chicken Skewers With Cashew Nut Satay

READY IN: 36mins
Recipe by KateL

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.

Top Review by ImPat

I used 2 chicken breasts (weight 450 grams) which was good for 3 of us and they were cooked to perfection in 10 minutes on an indoore electric grill (I got 7 skewers). The sauce though I thought lacked flavour and was a rather thin and I made with about 30ml less than the recommended coconut milk so would definately half the coconut milk to giive a thicker sauce (more to our liking) and cut back on the amount of cashews and roast them first before crushing (did that in a food prrocessor). Overall enjoyed, thank you KateL, made for Went To Market.

Ingredients Nutrition


  1. Soak the bamboo skewers or cocktail sticks in cold water for 10 minutes to prevent them from burning.
  2. Season the crocodile or chicken generously with salt and freshly ground black pepper. Cut into strips about 1cm x 2cm (0.5in x 1in).
  3. Mix together the marinade ingredients and marinate the crocodile or chicken strips for half an hour or longer if possible.
  4. 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.
  5. Simmer very gently for five minutes.
  6. Preheat a barbecue, grill or griddle pan until very hot.
  7. 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.
  8. Cook for a few minutes on each side until cooked through and golden, being careful not to overcook.
  9. Serve the skewers with the hot satay sauce for dipping.

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