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Festive Surf ‘n Turf Kebabs

Surf ‘n Turf kebabs bring a touch of casual elegance to a braai and a bit of exoticism for the those who have a more adventurous palate. Paired with any of or Boland Cellar red or white wines, (we suggest the ConcoursMondial de Bruxelles gold winning Talent & Terroir Sauvignon Blanc 2017) we guarantee it will be a firm favourite.

Prep time: 30 min

Ingredients:

400g Sirloin Steak (cut into cubes)

400g Calamari (cut into wide strips or cubes)

2 Large Lemons (cut into wedges)

Juice of 1 Lemon

15ml Oil

2 Garlic Cloves

Handful of Fresh Parsley

Salt & Pepper

60ml Barbeque Sauce

Micro herbs to garnish (optional)

Your choice of vegetables, e.g. 2 peppers, 1 red onion or fruit (1 medium sized pineapple) to place in between the steak and calamari.

 

Equipment:

Braai stand and grill

1 4kg Bag of Coal

1 Pack of 200mm Bamboo Skewers

 

Method:

Prepare a braai with enough coals to cook the steak and calamari. Keep the braai grid and kebab skewers handy.

  1. Cut the steak into 3cm cubes. Slice the calamari into wide strips. Cut the lemons and vegetables 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 and your vegetable of choice. 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.
  6. 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.
  7. Garnish with micro herbs (if using) and serve hot.

Recipe sourced from Food24.com

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