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    ALLIGATOR KABOBS


    Source of Recipe


    Aunt Saunny

    1 pound tenderized alligator tail meat
    2 green bell peppers
    2 sweet onions
    1 pound flour
    1 can beer
    Cajun spice

    Cut alligator, bell pepper, and onions into 2-inch pieces. Thread them onto 10-inch wooden skewers, alternating pieces, with 3 of each per skewer. Kabobs should be about 6 to 7 inches long. Let the kabobs chill for about an hour. Pour beer into a bowl and beat until flat, then mix with flour (instead of water). Batter should be made thick enough to coat the kabobs about 1/4-inch. Blend in spices in batter according to taste. Deep fry in peanut oil about 3 inches deep at about 375 degrees F for approximately 2 to 3 minutes or until golden brown. Serve with honey mustard and enjoy. Makes: about 12 to 15 kabobs.


 

 

 

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