Beef and lobster kebabs

Ingredients:

• 350 g beef tenderloin
• Two raw lobster tails, 150g each, shelled
• 1.5 tsp coarse salt
• 1 teaspoon smoked paprika
• 1 teaspoon sweet paprika
• 0.5 tsp onion powder
• 0.5 tsp garlic powder
• 0.5 tsp cayenne pepper
• 0.5 tsp freshly ground black pepper
• 1/4 tsp ground thyme
• 4 tbsp. l. olive oil
• 3 tablespoons melted butter
• Special equipment: 4 metal or bamboo skewers, 30 cm long. (Soak bamboo skewers in water for at least 30 minutes beforehand)

Preparation:

1. Preheat a grill or grill pan over medium-high heat.
2. Cut the steak and lobster meat into 1-inch (2.5 cm) pieces. Alternating between the steak and lobster, thread the pieces onto four skewers (about 4 pieces of beef and 3 pieces of lobster per skewer); set aside.
3. To make the seasoning, combine the salt, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne pepper, black pepper, and thyme in a small bowl.
4. Drizzle or brush the kebabs with olive oil. Lightly sprinkle with the spice mixture.
5. Grill the kebabs, brushing with melted butter and turning every minute or so, until the lobster is cooked through and the meat is medium-rare, 4-5 minutes total. Let the kebabs rest for 5-7 minutes and serve.