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Steak and Shrimp Kabobs Recipe

Steak and Shrimp Kabobs Recipe photo by Taste of Home

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You'll make any get-together special with these attractive kabobs. Cubes of marinated steak are skewered with shrimp, mushrooms, tomatoes, green peppers and onions, then grilled. For picnics, I assemble the kabobs at home and carry them in a large container. -Karen Mergener, St. Croix, Minnesota

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Steak and Shrimp Kabobs Recipe

Prep: 20 min. + marinating Grill: 15 min.

Yield: 6-8 Servings

20 15 35

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 beef top 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. 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. On metal or soaked wooden skewers, alternately thread the 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.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place kabobs over drip pan and grill, 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.

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

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Steak and Shrimp Kabobs

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Reviewed on Jun. 19, 2012 by jblunt4

I absolutely loved these and so did the rest of my bunch! Great flavor they were definetly work the work! These are a keeper!

Reviewed on Jun. 17, 2012 by lmajacobs

Whenever we make this recipe we double it right away for leftovers. It is the best! We just had it for Father's Day and the kids were all delighted and couldn't stop eating it. We also made the Mediterranean Potatoes which pairs quite well together.

Reviewed on Jan. 21, 2012 by Pamela Poremski

I am so glad to have this recipe again! I lost it when our home burnt down last year. I have made this recipe many times and it is always a hit. I also make the marinade and use chicken pieces instead of kabobs.

Reviewed on May. 24, 2011 by loribailey28

So good!! Everyone loved these. I

will be making this often during the summer grilling months!

Reviewed on Mar. 13, 2011 by ldybugkiss

This is one AMAZING marinade! We also added pineapple chunks. We loved it so much that we planned each occasion throughout the year (birthdays, 4th of July) that we could make it again! Huge tip: we used Lawry's Terriyaki Marinade in the recipe, and Dole canned pineapple in 100% pineapple juice - NOT heavy syrup. Many THANKS to YOU, Karen from Minnesota!