Surf ‘n Turf kebabs served with a Castle Lite Lime reduction

SURF 'N TURF

Sun, sea and a braai – something little of us can say no to. Here the chefs from the Food and Beverage Institute bring all the things we South Africans love together on one plate.

All the recipes on our Lifestyle pages are prepared and tested by the Food and Beverage Institute and you will find SAB product in every recipe.

Ingredients

30g finely chopped onions
1 tsp chopped garlic
2 x 200g thick cut steaks
6 prawns
1 lemon, cut into wedges
2 x 340ml Castle Lite Lime (and two extra for serving)
Basil leaves
Lime leaves
5ml soya sauce
2ml lemon juice

Method

Shake the bubbles from one Castle Lite Lime and divide into two bowls.

Cube the steak and marinate in half the Castle Lite Lime and Soya Sauce, then refrigerate.

Clean the prawns by removing the head, shells and prawn vein. Marinate in the other half of the Castle Lite Lime and lemon juice. Then refrigerate.

Use the second Castle Lite Lime for the reduction by pouring it into a saucepan adding the onions and garlic. Reduce for 15 to 30 minutes.

Pre-heat a griddle pan. Grill the lemon wedges until the marks of the griddle pan are visible on the lemons. Remove the lemons.

Thread the pieces of steak and prawns alternately onto skewers with the basil and lime leaves.

Grill the kebabs for 5-10 minutes until steak is done and prawns are just cooked. Add a lemon wedge on each skewer.

Serve with the reduction and an extra cold Castle Lite Lime.

Castle Lite Lime is not for sale to persons under 18 years.

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