786
Recipe by Abigail Shidute
Ingredients
- 1 whole red onion, with layers peeled apart and cut in half
- 90ml olive oil
- Steak and chop seasoning
- 2 lemons, 1 juiced, 1 cut in half
- 120ml garlic butter
- 2 tablespoons dried parsley
- 4 lamb chops
- 2 large pork chops
- 200g boerewors
- 100g prawn meat
- 6-8 skewer sticks
- 2 crayfish tails, cut through the middle
- 180g crab claws
Method
For the seafood
- Soak the skewer sticks in cold water for 10-15 minutes to avoid burning them on the braai fire.
- Add the garlic butter, parsley and juice of 1 lemon to a small bowl and melt over low heat or in the microwave for 1 minutes.
- Marinade the prawn meat, crab claws and crayfish with the melted butter mix, leave some for basting.
- Skewer the prawns and red onion, by alternating between one onion and one prawn until the skewer is full.
For the meat:
- Marinate the lamb chops and pork chops in the steak and chop seasoning.
Method
- Grill the lamb chops, pork chops and boerewors for 3 to 5 minutes on each side until cooked to your liking.
- Remove turf items from the grill, clean the grill with half a lemon and place the prawn skewers, crab claws and crayfish (open end down) on the grill.
- Grill surf items for 2-3 minutes on each side, basting the surf items in the remaining garlic butter while grilling.
- Remove from the grill once cooked and place surf and turf items on one platter to serve.
TIP: Add a tartare sauce and a sweet chilli sauce to your platter to enjoy with your surf and turf!