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

1. In a large bowl, combine first six ingredients ; mix well.
2. Pour half of marinade into a large resealable plastic bag ; add beef  
3. Seal bag and turn to coat ; refrigerate for 8 hours or overnight, turning occasionally.
4. Cover and refrigerate remaining marinade.
5. Drain and discard marinade from beef ; on metal or soaked wooden skewers, alternately thread beef, shrimp, mushrooms, green peppers, onions and tomatoes, set aside.
6. In a small saucepan, combine cornstarch and reserved marinade until smooth.
7. Bring to a boil ; cook and stir for 1-2 minutes or until sauce thickened.
8. Grill kabobs, covered, over indirect medium heat for 6 minutes, turning once ; baste with sauce.
9. Continue turning and basting for 8-10 minutes or until shrimp turn pink and beef reaches desired doneness.

BON APPÉTIT