Steak and Shrimp Kabobs

• 1 cup teriyaki sauce

• 1 can (6 ounces) pineapple juice

• 1/2 cup packed brown sugar

• 6 garlic cloves, minceds

• 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

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.

Marinade Time: 8 hrs or overnight     Prep Time: 20 min     Cook Time: 15 min

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Recipe by Karen Mergener, St. Croix, Minnesota