Surf And Turf Kebabs
If you EVER get served a BBQ kebab without a drizzle of something (such as the amazing spicy herby marinade used in this recipe) then politely and calmly refuse it before making a swift exit from the offending establishment. Make your way home and cook these instead.
- 2 red onions
- 2 red peppers
- 1 pineapple
- 1 courgette
- 2 corn on the cobs, blanched
- 2 rump steaks
- 24 king prawns
- 5 sprigs coriander
- 1 lime
- 100 ml olive oil
- 2 tbsp chilli flakes
Cut the onions and peppers into a very large dice.
Cut the pineapple and courgette into large cubes.
Carefully slice the corn on the cob into thinner discs.
Clean your knife and board and cut the steaks into chunky cubes.
Thread the fruit, veg, steak and prawns onto skewers, alternating colours. Place the finish skewers onto a grill pan.
Preheat the grill to high.
Chop the coriander finely, zest the lime and mix them with the olive oil and chilli flakes. Add a squeeze of lime juice and season well with salt and pepper. Separate the oil into 2 bowls.
Generously brush the oil mixture over the skewers and grill for 10 minutes, turning every 2 minutes.
Once the food on the skewers starts to blacken in places remove them from the grill and drizzle over a little of your reserved oil mix.
Serve with plenty of salads.
Makes 8 skewers
Hungry for more? Try one of these!