Serves: 4-6 people
Ingredients:
350g/12oz piece of sirloin or rump steak, cut 2.5cm/1in thick
12 headless raw tiger prawns
3 tbsp olive oil
2 garlic cloves, crushed
1 tsp paprika
¼tsp Tabasco sauce
½ tsp Worcestershire sauce
salt and freshly ground black pepper
For the Garlic and Parsley Butter:
50g/2oz butter
2 garlic cloves, crushed
2 tbsp chopped fresh parsley
finely grated zest of ½ lemon
1 tbsp lemon juice
4 x 25cm/10in bamboo skewers, soaked in cold water for 30 minutes
Method:
- Cut the steak into roughly 16 x 2.5cm/1in cubes. Peel the prawns, leaving
the last tail segment in place.
- Mix the olive oil with the garlic, paprika, Tabasco, Worcestershire
sauce and plenty of salt and pepper. Dip the prawns into the marinade,
lift out and set aside on a plate.
- Stir the cubes of steak into the marinade and leave for 15 minutes.
- Thread 4 pieces of steak and 3 prawns alternately on to the skewers
now and then cook until the steak is done to your liking and the prawns
are just cooked through.
- Meanwhile, put the butter and garlic into a small pan and leave to
the side of the barbecue to melt. Add the chopped parsley, lemon zest
and lemon juice.
- As soon as the kebabs are cooked, lift them onto plates, spoon over
the garlic butter and serve
