steak and shrimp kabobs

BBQ & Grill

Steak and Shrimp Kabobs

With a flavorful marinade, tender steak, juicy shrimp and vibrant veggies, these steak and shrimp kabobs on the grill are perfect for summer eating at its absolute finest!

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

  • 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.
  • 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.
  • 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.

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