Tamarind steak with tandoori shrimp skewers

Tamarind steak with tandoori shrimp skewers

20 mins Prep · 30 mins Cook

The ultimate surf ‘n turf with steak and shrimp in one dish; find subcontinental flavours in this version with tamarind and tandoori curry paste elevating the taste

Created by Spinneys
Prep time 20 minutes
Cook time 30 minutes
Serves 4
Cuisine Indian
Diet High-protein
Preparation Easy
Nutrition (per serving)
Calories 560
Fat 32g
Saturates 7g
Protein 36g
Carbs 32g
Sugars 16g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Peel and finely grate the garlic.


In a blender, combine the garlic, sugar, Worcestershire sauce, tamarind paste, olive oil, chilli flakes and ½ tsp of salt. Blitz until smooth and combined.


Place the steak in a dish or zip-top bag and cover with the marinade, coating it completely. Refrigerate for at least an hour.


Juice 2 limes and finely grate the ginger.


To make the tandoori shrimp, place the lime juice, ginger, curry paste, yoghurt, and remaining salt in a large bowl and mix to combine. Add the prawns, toss to coat and set aside to marinate for at least 1 hour.


Prepare a BBQ to a medium hot.


Place the steak on the grid and grill for 2-4 minutes a side, for a medium rare. Place on a wooden board or plate to rest.


Place the prawns on the grill and cook for 3-5 minutes or until charred and cooked through.


Zest and quarter the remaining lime.


Serve the steak and prawns with a sprinkle of lime zest and the lime quarters.