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Steak and Shrimp Shish Kabobs


Here's a fun recipe to try during the summer when you grill.

1 cup teriyaki sauce (try this homemade version HERE.)
20 oz pineapple slices, drained, juice reserved
1/2 cup brown sugar
2 tablespoons minced garlic
1 teaspoon Worcestershire sauce
1/8 teaspoon pepper
1 pound sirloin or round steak, cut into 1" cubes
1 pound large precooked shrimp, thawed
6-8 button mushrooms
1 large green pepper, cut into 1 inch pieces
1 medium onion, quartered
2 medium zucchini, sliced

In a large bowl, combine teriyaki sauce, pineapple juice, brown sugar, garlic, Worcestershire sauce, and pepper. Pour half into Ziplock bag and add beef. Seal and refrigerate for 6-8 hours. Refrigerate remaining marinade.

On metal skewers, alternately thread beef, shrimp, vegetables, and pineapple. Set aside. In small saucepan, combine 1 1/2 teaspoons cornstarch with remaining marinade, whisking until smooth. Bring to a boil and cook for 1-2 minutes until sauce is thickened. 

Grill kabobs for 6-8 minutes, turning once. Baste with sauce. Continue turning and basting for 8-10 minutes or until beef reaches desired doneness. Makes 4-6 servings.

Wine Recommendation: Columbia Crest H3 Cabernet Sauvignon 2011