Surf ‘n’ Turf Twisters

Prep Time

60 mins

Makes

2 servings

Ingredients

• 2 Deli Kitchen Persian Style Flatbreads
• 2 beef medallions
• 8-10 raw large prawns
• 4-6 tbsp olive oil
• 1 tbsp honey
• ½ a lime, juiced
• 2 tsp smoked paprika
• 1 tsp onion powder
• ½ a tsp cumin
• 3 garlic cloves, crushed
• 1 tbsp fresh coriander
• 2 small red-eye chillies
• Salt and pepper
• BBQ Sauce:
  • 300 ml tomato ketchup
  • 100ml apple cider vinegar
  • 50ml Worcestershire sauce
  • 30g brown sugar
  • 2 tbsp mustard
  • 1tbsp smoked paprika
  • 2 tsp garlic powder
  • 1 tsp dried ancho chillies
  • 1 tsp cayenne pepper
  • 100ml apple juice

Method

1. Chop 2 beef medallions into thick cubes.
2. Combine all the BBQ sauce ingredients in a large bowl and pour some aside to serve later.
3. Then add your steak pieces into a large bowl and mix well – for a richer flavour, leave to marinate for 2-3 hours in a fridge.
4. Whilst the steak marinates, combine the large prawns, 4-6 tbsps olive oil, 1 tbsp honey, the juice of ½ a lime, 2 tsp smoked paprika, 1 tsp onion powder, ½ a tsp cumin, 3 garlic cloves and 2 small red-eye chillies in a bowl.
5. Skewer the marinated prawns and beef chunks together, and cook on a hot grill turning every 5 minutes until fully cooked.
6. Load up the Deli Kitchen Persian Flatbreads with the grilled meat and fish, adding some cheese before rolling them into a log.
7. Pin 4 even sections with some toothpicks and slice to create bite-sized rolls. Throw the rolls back onto the grill for a few minutes to toast the flatbread.
8. Serve with the smokey BBQ sauce and get dipping!