You’ll make any get-together special with these attractive kabobs. Cubes of marinated steak are skewered with shrimp, mushrooms, tomatoes, green peppers and onions, then grilled. For tailgates, I assemble the kabobs at home and carry them in a large container.
—KAREN MERGENER ST. CROIX, MN
PREP: 20 MIN. + MARINATING • GRILL: 15 MIN. • MAKES: 6-8 SERVINGS
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
1. In a large bowl, combine the first six ingredients. Pour half of the marinade into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade.
2. Drain and discard marinade in bag. 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.
3. Moisten a paper towel with cooking oil; using long-handled tongs, rub it on the grill rack to coat lightly. 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.
GRILL SKILL
We use a grill basket over the open fire to grill kabobs with slices of hot dog, ham, mushrooms and pineapple. Then we slide the food off the skewer and onto a bun. Topped with warm cheese sauce, this makes a tasty filling for simple sandwiches. They’re perfect when tailgating.
RENEE S. NEWMANSTOWN, PA