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Surf ’n turf kebabs

Surf ’n turf kebabs (PHOTO: Jacques Stander)

Ingredients 10
Servings 4-6 kebabs
Time 20 min


  • 500
    beef steak
  • 4 calamari steaks
  • 2 lemons
  • juice of 1 lemon
  • 15
  • 2 garlic cloves, crushed
  • handful
    of fresh parsley, chopped
  • salt and freshly ground pepper
  • 60
    barbecue sauce
  • micro herbs to garnish (optional)


5-10 min

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.


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.


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