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Steak and Shrimp Kabobs
These steak and shrimp kabobs make any get-together special. Cubes of marinated steak are skewered with shrimp and veggies, then grilled. For picnics, I assemble the kabobs at home and carry them in a large container. —Karen Mergener, St. Croix, Minnesota
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. 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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