Cut the crocodile fillet in to 2 cm cubes, mix with olive oil, ginger, garlic, chilli, ground lemon myrtle and half amount of sweet chilli sauce, marinate for minimum of 1 hour, ideally 2-3 hours if time permits.
Soak bamboo skewers in cold water for at least 20 minutes.
Thread cubes of meat on to skewers. BBQ or pan fry on medium to high heat, until browned on the outside and just cooked through, do not over cook.
Serve skewers with extra Lemon Myrtle sweet chilli sauce and wedges of lime.