Recipe courtesy of Bob Owen

Honey Island Swamp Frog Leg Skewers

  • Level: Easy
  • Total: 2 hr 17 min
  • Prep: 10 min
  • Inactive: 2 hr
  • Cook: 7 min
  • Yield: 6 to 8 servings
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Ingredients

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

Directions

Special equipment:
Skewers
  1. 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.
  2. Allow the mixture to cool to room temperature. Place the frog legs in a bowl and pour the cooled mixture over the frog legs.
  3. 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.
  4. 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.
  5. 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.
  6. Serve as is or re-make the marinade and drizzle it over the legs.

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