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Steak and Shrimp Kabobs

Total Time

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

Makes

8 servings

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
Steak and Shrimp Kabobs Recipe photo by Taste of Home

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 shrimp (26-30 per pound), 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

  1. In a large bowl, combine the first 6 ingredients. Pour half of the marinade into a shallow dish; add beef. Cover and refrigerate 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade.
  2. 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 until thickened, 1-2 minutes.
  3. Prepare grill for indirect heat, using a drip pan. Place kabobs over drip pan and grill, covered, over indirect medium heat for 5 minutes. Turn and brush with thickened marinade. Cover and cook until shrimp turn pink and beef reaches desired doneness, 5-10 minutes turning and brushing occasionally.

Nutrition Facts

1 kabob: 258 calories, 3g fat (1g saturated fat), 92mg cholesterol, 1326mg sodium, 30g carbohydrate (24g sugars, 2g fiber), 26g protein.

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