Take a fresh look at surf and turf with these tasty kebabs. Juicy cubes of steak cooked alongside sweet scallops.


  • A large rump steak
  • 12 Scallops
  • 2 tablespoons Butter, softened
  • 2 Cloves garlic, crushed
  • 2 tablespoons parsley, finely chopped
  • Salt & pepper to season

If using wooden kebab sticks, get them soaking in cold water before assembling the kebabs to prevent them burning on the BBQ.

Remove any fat from the steak and cut into 1 inch squares.

When ready to cook, assemble the kebabs by skewering three pieces of steak and two scallops on each stick. Spread them out a little so the heat can evenly cook each item.

Mix the butter, garlic and parley together and brush on the kebabs generously.

Pop the kebabs on the grill and cook for 3 minutes each side or until the steak and scallops are cooked thoroughly cooked through.

Sprinkle with a little extra parsley before serving.