Low FODMAP surf & turf skewers
Frustratingly, many marinades are packed full of garlic. But our delicious Thai chilli & coconut surf & turf skewers are packed full of flavour without a hint of garlic! You’re going to love these on the BBQ. Serves 4-6.
INGREDIENTS
24 large raw prawns, peeled but with tails intact
300g rump or sirloin steak, sliced thinly
bamboo serve skewers, soaked overnight in water
cucumber slices, to serve
mint leaves, to serve,
mixed lettuce leaves, to serve
MARINADE
300ml coconut milk
2 lemongrass stalks, finely chopped
6 kaffir lime leaves, finely chopped
2 long red chillies, finely chopped
2 teaspoons brown sugar
1 lime, juice & zest
2 tbsp fish sauce
2 tbsp peanut oil
ps. Don’t panic! Coconut milk (sorbitol), lime (fructan), chilli (fructose) and fish sauce (mannitol) all have low fodmap serving sizes.
METHOD
Pre-soak the bamboo skewers in water for an hour (or overnight, depending on how much time you have available).
Add the coconut milk, lemongrass, lime leaves and chilli to a small saucepan over low heat and simmer for 10 minutes to infuse the flavour. Cool. Transfer to a food processor with the remaining marinade ingredients and process until well blended.
Divide the marinade into 2 bowls, adding the beef and prawns separately. Toss well to coat. Cover and leave to marinade in the fridge for 1 hour.
Pre-heat the BBQ grill to a high heat.
Thread prawns and beef onto separate skewers. Cook for 2 minutes each side or until just cooked.
Serve with cucumber, mint leaves and lemon wedges.