Florida’s famous Gator Chomp starts with arms extended straight forward, right hand over left. The palm of the left hand is up; the right is down. You then spread your palms and slap them together.
To some passionate Florida fans, only gator meat on game day will do; however, for others, this recipe for a Grilled Gator Kebab works beautifully with cubed chicken breast or pork tenderloin—just reduce the marinating time to 15 minutes. If you go with gator, source the freshest gator meat possible, preferably something never frozen, from your local grocer or butcher.
Excerpted from The All-New Official SEC® Tailgating Cookbook by thd Editors of Southern Living. Copyright© 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All right reserved.
Credits: Photographer: Linda Pugliese Prop Stylist: Lindsey Lower Food Stylist: Katelyn Hardwick
Ingredients
- 1 cup water
- 1⁄2 cup rice vinegar
- 1⁄4 cup granulated sugar
- 1 tablespoon kosher salt
- 2 cups very thinly sliced English cucumber (from 1 large cucumber)
- 1 cup matchstick carrots
- 8 (10-inch) wooden skewers
- 1⁄4 cup frozen, thawed orange juice concentrate
- 1⁄4 cup fish sauce
- 1⁄4 cup packed light brown sugar
- 1⁄4 cup packed light brown sugar
- 2 teaspoons crushed red pepper
- 1⁄4 cup fresh lime juice (from 3 limes)
- 2 pounds alligator meat, cut into 2-inch pieces
- 2 (16-ounce) French bread loaves, split horizontally, each loaf cut into 4 pieces
- 1 cup mayonnaise
- 2-2⁄3 cups watercress (about 3 ounces)
- 2 cups cilantro sprigs (from 2 bunches)
- As desired Sriracha chili sauce
Preparation
- 1 Stir together the water, vinegar, sugar, and salt in a saucepan; bring to a boil over high. Place the cucumbers and carrots in a large heatproof bowl; pour the hot vinegar mixture over the vegetables. Let stand at least 30 minutes. (The mixture can be made a day ahead of time and refrigerated.)
- 2 Soak the skewers in water at least 30 minutes.
- 3 Stir together the juice concentrate, fish sauce, brown sugar, red pepper, and lime juice in a bowl. Add the alligator meat; toss to coat. Let stand 30 minutes.
- 4 Preheat the grill to medium-high (about 450°F) or heat a grill pan over medium-high.
- 5 Thread the meat onto the skewers. Place the kebabs on lightly greased grates, and grill, uncovered, turning often so the meat doesn’t char too much, until the meat is done, 7-9 minutes, basting with the leftover marinade the first 5 minutes of grilling. Remove from the grill.
- 6 Place the bread pieces on the grill grate, cut sides down, and grill until lightly toasted, 1-2 minutes. Spread the mayonnaise evenly on the cut sides of the bread, and top with the alligator pieces. Using a slotted spoon, top each with about 1⁄4 cup of the pickled vegetables. Sprinkle each with 1⁄3 cup of the watercress and 1⁄4 cup of the cilantro. Drizzle with the sriracha.
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