Take some lean chunks of crocodile tail meat, cut into chunks around a two inch square.
Mix some yogurt, tandoori paste, salt and pepper, chili, garlic, the juice of one lemon and shredded ginger. Add the croc pieces.
Refrigerate for an hour or two, preferably overnight.
Thread the croc meat pieces on skewers interspersed with sliced zucchini, okra, onion, tomato and green peppers.
Grill on an open fire - turning regularly for about 10 minutes until the chunks are evenly browned.
Serve with rice and streamed kaukau and greens.