Recipe courtesy of Bob Owen
Honey Island Swamp Frog Leg Skewers
2 hr 17 min
10 min
6 to 8 servings
2 hr 17 min
10 min
6 to 8 servings


  • 12 to 24 fresh frog legs
  • 8 to 12 fresh basil leaves, chopped
  • 1/4 cup chopped green onions or chives
  • 1/4 cup chopped parsley leaves
  • 2 tablespoons minced garlic


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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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