Sunday, May 9, 2010

Steak and Shrimp Kabobs

These attractive steak and shrimp kabobs are perfect for picnics. Cubes of marinated steak are skewered with shrimp, mushrooms, tomatoes, green peppers and onions, then grilled. You will love this so try to make and follow the recipe which I have found on one of my recipe books in my kitchen. I would recommend these kabobs as one of the food you'll prepare during picnics. Left-over ingredients can be sauteed and wrapped with tortilla when served. Add with your favorite salsa and you will love it!
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 large shrimp, 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 six ingredients; mix well. 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 marinade from beef. On metal or soaked wooden skewers, alternately thread 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.


Grill kabobs, 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. Yield: 6-8 servings.


Steak and Shrimp Kabobs published in Taste of Home June/July 2003, page 29

1 comment:

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