By David George Gordon
Photo by Chugrad McAndrews
Yield: 6 servings
- 1/2 cup fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1/2 teaspoon freshly grated ginger
- 1 tablespoon Dijon mustard
- 2 tablespoons minced fresh herbs, such as parsley, mint, thyme, and tarragon
- 1/4 teaspoon salt
- Pinch of freshly ground pepper
- 12 frozen katydids, grasshoppers, or other large-bodied orthoptera, thawed
- 1 red bell pepper, cut into 1-inch chunks
- 1 small yellow onion, cut into 8 wedges
Mix all ingredients for the marinade in a nonreactive baking dish. Add the katydids, cover, and marinate in the refrigerator overnight.
When ready to cook, remove the katydids from the marinade and pat dry. Assemble the kabobs by alternately skewering the insects, bell pepper, and onion wedges to create a visually interesting lineup. Brush the grill lightly with olive oil. Cook the kabobs 2 or 3 inches above the fire, turning them every 2 or 3 minutes and basting them with additional olive oil as required. The exact cooking time will vary, depending on your grill and the type of insects used. However, the kabobs should cook for no longer than 8 or 9 minutes.
Printed with permission from The Eat-A-Bug Cookbook, Revised: 40 Ways to Cook Crickets, Grasshoppers, Ants, Water Bugs, Spiders, Centipedes, and Other Edible Insects, by David George Gordon, copyright Â© 2013. Published by Ten Speed Press, an imprint of the Crown Publishing Group.