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Steak and Shrimp Kabobs
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
6-8 Servings
Prep: 20 min. + marinating Grill: 15 min.
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
© Taste of Home 2011
2 of 2
Steak and Shrimp Kabobs
(continued)
Directions (continued)
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.
© Taste of Home 2011