Steak and Shrimp Kabobs

These kabobs look so attractive and healthy I could not pass up trying them. Especially when we have an abundance of cherry tomatoes this time of year.  Let's enjoy the last of the summer nights and grill these up!

1 cup teriyaki sauce
1 can ( 6 ounces) pineapple juice
1/2 cup packed brown sugar
6 garlic cloves, minced
1/4 tsp. Worcestershire sauce
1/8 tsp. 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 tsp cornstarch

Directions

• In large bowl, combine the first 6 ingredients.  Pour half of the marinade into a large resealable bag; add beef.  Seal bag and turn to coat: refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade.
• Drain and discard.  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.
• Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.  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 or until shrimp and beef reaches desired doneness.

Tupps Tidbits ~  instead of buying pineapple juice, we bought canned pineapple in its own juice & drained the juice for this recipe....also, we left the tails on the shrimp for cooking & that seemed to work well

We both loved the flavor that came out of this sauce and also the leftovers heated up well. We we will definitely make these again! KEEPER!