Teriyaki Tornado Steak and Prawn KebabsTeriyaki Tornado Steak and Prawn Kebabs
Teriyaki Tornado Steak and Prawn Kebabs
Teriyaki Tornado Steak and Prawn Kebabs
Delight in the bold flavors of these delicious kebabs, featuring tender beef, succulent prawns, and vibrant vegetables marinated in savory teriyaki sauce. Grilled to perfection and brushed with extra teriyaki sauce before serving, these skewers are seasoned with salt and pepper for the perfect finish. Paired with a refreshing salad of pesto, spring onions, shallots, cucumber, coriander, and rocket leaves, this dish offers a harmonious blend of flavors and textures. Perfect for a summer barbecue, enjoy these kebabs hot off the grill.
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Recipe - SuperValu Online
Teriyaki Tornado Steak and Prawn Kebabs
Teriyaki Tornado Steak and Prawn Kebabs
Prep Time15 Minutes
Servings2
Cook Time10 Minutes
Ingredients
1 pack of SuperValu Signature Tastes Fresh Irish Tornado Steaks, cut into bite size pieces
180g raw wild Atlantic prawns
2 green or red peppers, cut into bite-sized pieces
2 red onions
100g SuperValu Signature Tastes Piccolo Cherry Tomatoes
2 tbsp sunflower oil
3 tbsp SuperValu Signature Tastes Teriyaki Sauce
2 tbsp Green Pesto
1 bunch of spring onions, sliced
1 shallot, sliced
1 bunch coriander
1 cucumber, sliced into ribbons
Salt
Pepper
Directions
  1. Preheat the barbecue grill to medium.
  2. Thread the beef, prawns and vegetables onto your skewers and brush with teriyaki sauce. Set aside for 10 minutes to marinate.
  3. Place the skewers on the grill and cook for 4-5 minutes on each side until cooked to your liking. Before serving, brush each skewer with some teriyaki sauce. Season with salt and pepper, and remove onto a side dish. Cover with foil to keep warm.
  4. In the meantime, combine the pesto with the spring onion, shallot, cucumber, coriander and rocket leaves. Once ready to serve, place the kebabs on a serving platter and drizzle with the green salad mixture.
  5. Enjoy immediately.
15 minutes
Prep Time
10 minutes
Cook Time
2
Servings

Shop Ingredients

Makes 2 servings
1 pack of SuperValu Signature Tastes Fresh Irish Tornado Steaks, cut into bite size pieces
Not Available
180g raw wild Atlantic prawns
SuperValu Signature Tastes Wild Atlantic Prawns with Garlic Butter (180 g)
SuperValu Signature Tastes Wild Atlantic Prawns with Garlic Butter (180 g)
3 for €10
€4.99€27.72/kg
2 green or red peppers, cut into bite-sized pieces
SuperValu Mixed Peppers (3 Piece)
SuperValu Mixed Peppers (3 Piece)
€2.09€0.70 each
2 red onions
SuperValu Red Onions Net (750 g)
SuperValu Red Onions Net (750 g)
€0.99€1.32/kg
100g SuperValu Signature Tastes Piccolo Cherry Tomatoes
Not Available
2 tbsp sunflower oil
SuperValu Sunflower Oil  (1 L)
SuperValu Sunflower Oil (1 L)
€1.95€1.95/l
3 tbsp SuperValu Signature Tastes Teriyaki Sauce
SuperValu Signature Tastes Teriyaki Sauce (250 g)
SuperValu Signature Tastes Teriyaki Sauce (250 g)
3 for €5
€2.49€9.96/kg
2 tbsp Green Pesto
SuperValu Signature Tastes Italian Pesto Alla Genovese (190 g)
SuperValu Signature Tastes Italian Pesto Alla Genovese (190 g)
3 for €5
€2.50€13.16/kg
1 bunch of spring onions, sliced
SuperValu Scallions Bunch (1 Piece)
SuperValu Scallions Bunch (1 Piece)
€0.89
1 shallot, sliced
SuperValu Signature Tastes Banana Shallots (350 g)
SuperValu Signature Tastes Banana Shallots (350 g)
€1.49€4.26/kg
1 bunch coriander
SuperValu Growing Coriander  (1 Piece)
SuperValu Growing Coriander (1 Piece)
€1.69
1 cucumber, sliced into ribbons
SuperValu Cucumber (1 Piece)
SuperValu Cucumber (1 Piece)
€0.85
Salt
Funky Soul Sea Salt Grinder (95 g)
Funky Soul Sea Salt Grinder (95 g)
€1.29€13.58/kg
Pepper
Cape Herb Black Pepper Grinder (50 g)
Cape Herb Black Pepper Grinder (50 g)
€2.99€59.80/kg

Recipe

  1. Preheat the barbecue grill to medium.
  2. Thread the beef, prawns and vegetables onto your skewers and brush with teriyaki sauce. Set aside for 10 minutes to marinate.
  3. Place the skewers on the grill and cook for 4-5 minutes on each side until cooked to your liking. Before serving, brush each skewer with some teriyaki sauce. Season with salt and pepper, and remove onto a side dish. Cover with foil to keep warm.
  4. In the meantime, combine the pesto with the spring onion, shallot, cucumber, coriander and rocket leaves. Once ready to serve, place the kebabs on a serving platter and drizzle with the green salad mixture.
  5. Enjoy immediately.