Recipe courtesy of Bob Owen
Honey Island Swamp Frog Leg Skewers
Getting reviews...
- Level: Easy
- Total: 2 hr 17 min
- Prep: 10 min
- Inactive: 2 hr
- Cook: 7 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 79
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 17 g
- Cholesterol
- 51 mg
- Sodium
- 61 mg
- Level: Easy
- Total: 2 hr 17 min
- Prep: 10 min
- Inactive: 2 hr
- Cook: 7 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 79
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 17 g
- Cholesterol
- 51 mg
- Sodium
- 61 mg
Ingredients
Directions
Special equipment:
Skewers- In a saute pan, simmer all ingredients except the frog legs on medium-low heat for 4 to 7 minutes. Note: If the garlic begins to brown or burn, pull the pan off immediately.
- Allow the mixture to cool to room temperature. Place the frog legs in a bowl and pour the cooled mixture over the frog legs.
- Mix until legs are covered. Place in the refrigerator for 1 to 3 hours, or cover and refrigerate overnight. Remove from the refrigerator and discard the marinade.
- Heat grill or pit until flames are barely present in the coals. Place 4 to 6 frog legs on each skewer, touching but not pressed together.
- Cook directly on the grill for 4 to 6 minutes on each side, 8 to 12 minutes total. Or cook in a medium-heat smoker for at least 12 to 20 minutes or until the meat reaches desired doneness.
- Serve as is or re-make the marinade and drizzle it over the legs.
