Surf & Turf
You’re going to want to get your grill fired up for this!
Ingredients:
- 6 BBQ Beef & Onion
- Rump Beef Kebabs 650g
- Heat & Eat Garlic Naan Breads 2 pk
- Pickled Red Onion
- Medium Fat Butter with Garlic & Herbs 150 g
- Aioli
- Freshly Frozen
- uncooked & peeled large prawns
- Fresh Coriander
- Lemons
- Chilli Crunch
How To Make Surf & Turf
- Braai the beef and onion rump kebabs to your preferred doneness.
- Heat the garlic naan bread according to the package instructions.
- In a pan, sauté the raw prawns in garlic butter.
- Season with salt and cook for 4–5 minutes, or until fully cooked and slightly golden.
- Place the grilled beef rump kebabs on top of the warm naan, garnish with fresh coriander, pickled red onions and add a generous topping of sautéed prawns.
- Drizzle with aioli and finish with a squeeze of lemon juice to taste and chill crunch.
I just love ya show