Surf ’n turf kebabs

Drum
4-6 kebabs servings Cooking: 10 mins By Esther Malan
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Ingredients (9)

500 g beef — steak
calamari steaks
lemons
lemon — juice only
15 ml oil
garlic — cloves, crushed
handful fresh parsley
salt and freshly ground black pepper
BARBECUE SAUCE
micro herbs
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Method:

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.



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