Surf & Turf Kebabs with Smoked Mayo

Surf and Turf Kebabs
  • 4 servings
  • 10 mins to prepare
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  • For the Kebabs
  • 300g steak, sliced into 1cm strips
  • 150g raw prawns
  • 2 tsp smoked paprika
  • 1 tsp smoked garlic granules
  • 1 tsp sea salt
  • 1/2 tsp chilli flakes
  • 2 limes
  • For the smoked mayo
  • 50g mayonnaise
  • 1 tsp smoked paprika
  • 1/2 lime, juice only



  1. For the kebabs, place the steak strips and prawns into a bowl. Add the smoked paprika, smoked garlic granules, salt and chilli flakes. Mix well to coat.
  2. Cut each lime into 8 wedges. Thread the meat and limes onto 4 skewers alternating between steak, prawns and a wedge of lime.
  3. For the smoked mayo, mix all of the ingredients and spoon into a serving dish.
  4. To cook, griddle the skewers on a hot BBQ for 5 minutes turning half way through cooking. Ensure the prawns are fully cooked through before serving. Serve with a dollop of smoked mayo.


Swap the prawns for squid for a change. This spice rub works well with pork and chicken. To cook in the oven, pre-heat the oven to 180°C (fan) / 200°C / 400°F / gas mark 6 and cook for 10 minutes or until the prawns are fully cooked through.