Surf and Turf Kabobs

Prep Time: 20 Minutes • Start to Finish: 50 Minutes • Makes 12 kabobs

• ¾ lb boneless beef sirloin steak (¾ inch thick), trimmed of fat
• 12 uncooked deveined peeled medium or large shrimp, thawed if frozen, tail shells removed
• ½ cup teriyaki marinade and sauce (from 10-oz bottle)
• ¼ teaspoon coarsely ground pepper
• 12 bamboo skewers (4 to 6 inch)

1 Cut beef into 24 (¾-inch) pieces. In medium bowl, mix beef, shrimp and teriyaki sauce. Sprinkle with pepper. Cover; refrigerate 30 minutes to marinate, stirring frequently. Meanwhile, soak skewers in water at least 30 minutes before using to prevent burning.

2 Spray grill rack with cooking spray. Heat gas or charcoal grill. On each skewer, thread 1 beef piece, 1 shrimp and another beef piece, leaving space between each; reserve marinade.

3 Place kabobs on grill. Cover grill; cook over medium heat 5 to 6 minutes, turning once and brushing with marinade once or twice, until shrimp are pink. Discard any remaining marinade.

1 Kabob: Calories 50; Total Fat 1g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 25mg; Sodium 480mg; Total Carbohydrate 2g (Dietary Fiber 0g); Protein 8g Exchanges: 1 Lean Meat Carbohydrate Choices: 0

Tip To make the kabobs in the oven, set oven control to broil. Spray broiler pan rack with cooking spray. Place kabobs on rack in broiler pan. Broil kabobs with tops 4 to 6 inches from heat 5 to 6 minutes, turning once and basting with marinade once or twice, until shrimp are pink.