Beef and shrimp skewers with avocado marinade

Ingredients for 4 servings:

• 500 g shrimp(s) (king prawns), frozen
• 350 g beef (steak) or cheaper goulash on the leg
• 1 avocado(s)
• 1 lime(s), the juice
• 2 cloves garlic
• 2 tbsp olive oil
• Salt
• Black pepper, ground
• Pepper (steak pepper), mixed pepper, freshly ground
• 2 tbsp oil
• some oil and butter for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

A kind of surf ‘n turf with a fresh touch

You will need 8 shish kebab skewers. If the shish kebab skewers are made of wood, place them in the oil (e.g. sunflower oil) and let them soak in, then the meat will be easier to remove afterwards. Remove the pit and skin from the avocado and cut into small cubes. Mix with the lime juice, olive oil, crushed garlic cloves, salt, and ground pepper and mash with a fork until a paste forms (small pieces of the avocado may remain). Mix the thawed shrimp with the paste and refrigerate for about 1 hour. Cut the beef into cubes with sides measuring about 1.5 cm. Alternate 2 shrimp and 1 cube of meat (or whatever fits) on the skewers, leaving the excess avocado paste in the bowl. Sear the skewers on all sides in a pan with oil and butter over high heat. Place the fried skewers side by side in a shallow dish or on a plate (or aluminum foil) and spread a 5 mm thick layer of the remaining avocado paste on top. Then place in an oven preheated to approximately 80°C for 10-15 minutes. Sprinkle with a little steak pepper before serving. Spaghetti is a great side dish, garnished with the leftover avocado paste.