Surf & Turf Skewers with tortillas
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MAKE THIS WITH
Ingredients
- La Banderita tortillas of your choice, to serve
- 500 g fillet of beef, cut into 3-4 cm cubes
- 12 large green prawns, peeled and deveined
- 1 tsp dried oregano
- 1 tsp smoked paprika
- Salt & pepper
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GREEN SAUCE
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- 1/2 bunch coriander including stalks
- 1/2 bunch parsley, leaves picked
- 1 tsp ground cumin
- 1 long green chilli
- 1 French shallot
- 1 clove garlic
- 1 tbs. red wine vinegar
- 100ml extra virgin olive oil plus 2 tbs for the marinade
LET'S GET STARTED
- For the marinade, in a large bowl combine 2 tbs. olive oil, oregano, smoked paprika, salt, and pepper. Toss beef and prawns in the marinade to completely coat. To make the skewers, alternate beef cubes and prawns on the metal skewers or soaked bamboo skewers.
- For the green sauce, blend all the ingredients together with a pinch of salt and pepper.
- Warm the tacos in a dry pan over a medium heat for one minute on each side until soft. Keep warm in a clean tea towel while the others cook.
- Preheat a BBQ or grill to medium-high. Cook skewers for 10-15 minutes, turning regularly to ensure an even cook.
- Pile surf and turf skewers on to a platter and serve in the middle of the table with green sauce and warm tortillas.
