Kabobs: Steak & Shrimp Kabobs
Ingredients
- 1 c. teriyaki sauce
- 1/2 c. brown sugar
- 1/4 t. Worcestershire sauce
- 1-1/2 t. cornstarch
- 1 lb. beef tenderloin, cut into 1- inch cubes
- 1 lb. large uncooked shrimp, peeled and de-veined (medium size cook too fast)
- 2 large green peppers, cut into 1-inch pieces
- 2 medium onions, halved and quartered
- 1 pint cherry tomatoes
- 1 lb. mushrooms, optional
- 1 can (6 oz.) pineapple juice
- 6 garlic cloves, minced
- 1/8 t. pepper
Instructions
In a large bowl, combine the teriyaki sauce, pineapple juice, brown sugar, garlic cloves and Worcestershire sauce. Pour half of the marinade into a large Zip lock bag; add beef. Seal and turn to coat; refrigerate for 8 hours or overnight, turning occasionally.
Cover and refrigerate remaining marinade.
When ready to cook, drain and discard from beef.
On metal or soaked wooden skewers, alternately thread beef, shrimp, mushrooms, green peppers, onions and tomatoes. Lay kabobs in a large pan and 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 thickens.
Grill kabobs, over indirect heat for about 6 minutes (close grill cover). Turn, baste with sauce. Continue turning and basting for 8-10 minutes or until shrimp turn pink and beef reaches desired doneness.
NOTE: Serves 6-8