Steak and Shrimp Kabobs Recipe

Ingredients

• 1 cup teriyaki sauce
• 1 can (6 ounces) pineapple juice
• 1/2 cup packed brown sugar
• 6 garlic cloves, minced
• 1/4 teaspoon Worcestershire sauce
• 1/8 teaspoon pepper
• 1 pound boneless beef sirloin steak, cut into 1-inch cubes
• 1 pound uncooked large shrimp, peeled and deveined
• 1 pound whole fresh mushrooms
• 2 large green peppers, cut into 1-inch pieces
• 2 medium onions, halved and quartered
• 1 pint cherry tomatoes
• 1-1/2 teaspoons cornstarch

Directions

• In a large bowl, combine the first six ingredients; mix well. Pour half of the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade.
• Drain and discard marinade from beef. On metal or soaked wooden skewers, alternately thread beef, shrimp, mushrooms, green peppers, onions and tomatoes; set aside. In a small saucepan, combine cornstarch and reserved marinade until smooth. Bring to a boil; cook and stir for 1-2 minutes or until sauce is thickened.
• Grill kabobs, covered, over indirect medium heat for 6 minutes, turning once. Baste with sauce. Continue turning and basting for 8-10 minutes or until shrimp turn pink and beef reaches desired doneness. Yield: 6-8 servings.

Steak and Shrimp Kabobs published in Taste of Home June/July 2003, p29