Surf ’n turf kebabs

Ingredients

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

Methods

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.

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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