Surf and turf kebabs

Surf and turf kebabs

Total: 40 Min. | Active: 40 Min.
lactose-free, Low Carb
Nutritional value / people: 357 kcal
, Fat: 22 g
, Carbohydrate: 4 g
, Protein: 34 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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3tbsp peanut butter (crunchy)
2 ½tbsp water
2tbsp lime juice
½tbsp soy sauce
½tbsp sesame oil
½ peach, diced
2tbsp coriander, finely chopped


250g shelled, raw prawns
300g beef rump cut into 16 cubes (approx. 2.5 cm each)
5slices bacon strips
8 wooden skewers
2tbsp peanut oil
¼tsp salt

Charcoal/gas/electric grill:

a little sea salt
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How it's done


Combine the peanut butter with all the other ingredients up to and including the sesame oil. Mix in the peach and coriander.


Thread the prawns, meat cubes and bacon alternately onto the skewers, brush with oil and season with salt.

Charcoal/gas/electric grill:

Grill the kebabs over/on a medium heat (approx. 200°C) for approx. 4 mins. on each side, season with salt. Serve with the sauce.

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