Steak and shrimp kabobs

6-8 servings

- 1 cup teriyaki sauce
- 1 can (6 ounces) pineapple juice
- ½ cup packed brown sugar
- 6 garlic cloves, minced
- ¼ teaspoon worcestershire sauce
- Pinch of pepper
- 1 pound boneless beef sirloin steak, cut into 1-inch cubes
- 1 pound large uncooked shrimp, peeled and deveined
- 1 pound whole fresh mushrooms
- 2 large green peppers, cut into 1-inch pieces
- 2 medium onions, halved and quatered
- 1 pint cherry tomatoes
- 1½ teaspoons cornstarch

In a large bowl, combine first six ingredients; mix well.
Pour half of marinade in a bowl; add beef.
Turn to coat; refrigerate for 8 hours or overnight, turning occasionally.
Cover and refrirate remaining marinade.

Drain and discarded marinade from beef.
On metal or soaked wooden skrewers, alternately thread beef, shrimp, mushrooms, green peppers, onions and tomatoes; set aside.
In a small saucepan, combine cornstarch with the reserved marinade, bring to a boil and stir for 1-2 minutes until sauce thickened.

Grill kabobs over indirect heat for 6 minutes covered, turning once.
Baste with sauce.
Continue turning and basting for 8-10 minutes.

BON APPETIT