ngredients
350g/12oz piece of sirloin or rump steak, cut 2.5cm/1in thick
12 headless raw tiger prawns
3 tbsp olive oil
2 garlic cloves, crushed
1 tsp paprika
¼tsp Tabasco sauce
½ tsp Worcestershire sauce
salt and freshly ground black pepper

For the Garlic and Parsley Butter:
50g/2oz butter
2 garlic cloves, crushed
2 tbsp chopped fresh parsley
finely grated zest of ½ lemon
1 tbsp lemon juice

4 x 25cm/10in bamboo skewers, soaked in cold water for 30 minutes

Method
1. Cut the steak into roughly 16 x 2.5cm/1in cubes. Peel the prawns, leaving the last tail segment in place.
2. Mix the olive oil with the garlic, paprika, Tabasco, Worcestershire sauce and plenty of salt and pepper. Dip the prawns into the marinade, lift out and set aside on a plate.
3. Stir the cubes of steak into the marinade and leave for 15 minutes.
4. Thread 4 pieces of steak and 3 prawns alternately on to the skewers now and then, until the steak is done to your liking and the prawns are just cooked through.
5. Meanwhile, put the butter and garlic into a small pan and leave to the side of the barbecue to melt. Add the chopped parsley, lemon zest and lemon juice.
6. As soon as the kebabs are cooked, lift them onto 4 plates, spoon over the garlic butter and serve with damper beer bread if you wish.