Grilled Gator Kebab

Grilled Gator Kebab works beautifully with cubed chicken breast or pork tenderloin

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

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.

Ingredients