Surf & Turf Kebabs
Rated 5.0 stars by 1 users
Author:
Cherie Metcalfe
These surf and turf kebabs combine the best of both worlds, with smoky grilled meat and tender seafood in every bite.
Ingredients
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Kebab sticks
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2 eye fillet or sirloin steaks
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500g prawns
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2 tbsp olive oil
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2 tbsp Tropic like it’s Hot
Chimichurri sauce
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1 cup flat-leaf parsley, finely chopped
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1 tbsp fresh oregano (or 1 tsp dried)
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2 cloves garlic, minced
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2 tbsp red wine vinegar
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½ cup olive oil
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Pinch Chipotle & Lime Flakes
Directions
Soak your kebab skewers in water for an hour to prevent splintering or burning.
Finely chop the chimichurri ingredients and add them to a bowl with the olive oil and red wine vinegar. Alternatively, add everything to a blender and pulse for 2 to 3 seconds, or until a sauce forms. (Blending makes a slightly smoother sauce, while chopping keeps it more textured.) Refrigerate for an hour to let the flavours develop.
Cut the steak into even cubes. If your prawns are frozen, defrost them in warm water, then remove the tails.
Toss the steak and prawns with 2 tablespoons of olive oil and your seasoning of choice, until well coated. Thread onto the skewers, alternating between steak and prawns.
Heat your grill or BBQ to medium-high. Cook the skewers for 6 to 8 minutes, turning every 3 to 4 minutes, until the prawns are cooked through and the steak is done to your liking.
Serve immediately and drizzle over (or dunk into) the chimichurri.
