Surf ’n turf kebabs
The popular combo of red meat and seafood works well on a skewer. The calamari and steak have the same cooking time, so neither dries out when they’re braaied together.
- 500 g beef steak
- 4 calamari steaks
- 2 lemons
- juice of 1 lemon
- 15 ml oil
- 2 garlic cloves, crushed
- handful of fresh parsley, chopped
- salt and freshly ground pepper
- 60 ml barbecue sauce
- micro herbs to garnish (optional)
Prepare a braai with enough coals to cook the steak and calamari. Keep a braai grid and kebab skewers handy.
1 Cut the steak into 3cm cubes. Slice the calamari into wide strips. Cut the lemons into wedges.
2 Put the calamari in a marinating bowl and set aside.
3 MARINADE Mix all the ingredients well and pour over the calamari. Mix to coat and marinate in the fridge for 30 minutes.
4 TO FINISH
Thread a lemon wedge on a skewer, then a steak cube. Fold a calamari strip concertina-style and add to the skewer. Repeat until the skewer is nearly full. Make the rest of the kebabs in the same way.
5 Season with salt and pepper. Arrange on the grid and braai for a minute on each side. Brush liberally with the barbecue sauce and braai for another 1-2 minutes a side or until the steak is done to your liking and the calamari is no longer translucent.
6 Garnish with micro herbs (if using) and serve hot.