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Ingredients
1 Cup teriyaki sauce (or Lawry�s Teriyaki marinade)
1 (6 oz) Can 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" cubes
1 Pound uncooked large shrimp, peeled & deveined
1 Pound whole fresh mushrooms
2 Large green peppers, cut into 1" pieces
2 Medium onions, halved & quartered
1 Pint cherry tomatoes
1 1/2 Teaspoons cornstarch
Instructions
In a large bowl, combine the first six ingredients. Pour half of the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade.
Drain and discard. On metal or soaked wooden skewers, alternately thread the beef, shrimp, mushrooms, green peppers, onions and tomatoes; 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 is thickened.
Using long-handled tongs moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place kabobs over drip pan and grill, covered, over indirect medium heat for 6 minutes, turning once. Baste with sauce. Continue turning and basting for 8-10 minutes or until shrimp turn pink and beef reaches desired doneness.