Surf & Turf Kabobs

Photo: Jennifer Locklin

Ingredients

2 pounds ribeye steaks, trimmed of fat & cut into 24 chunks

24 large shrimp, peeled, deveined & tail on

24 button mushrooms, whole

24 chunks fresh or canned pineapple

green onions

red & yellow bell pepper, cut into large chunks

wooden skewers

gallon size Ziploc bag

Marinade & Glaze:

1 cup soy sauce

1/2 cup brown sugar

1/2 cup balsamic vinegar

1/2 cup pineapple juice (reserved from can)

4 cloves garlic, minced

1 inch piece fresh ginger, peeled & minced

4 green onions, finely chopped

1 teaspoon fresh thyme, minced

1 teaspoon pepper

Preparation

Place cut meat & vegetables in Ziploc bag and pour half of marinade over them. Seal tight and roll bag in hands to thoroughly coat ingredients. Place bag in refrigerator and let marinate at least 4 to 6 hours or overnight.

When ready to grill, pour off excess marinade and string meat and veggies alternately on skewers.

Heat grill to medium-high heat and grill kabobs directly over coals or gas flame. Grill for about 6 to 8 minutes per side or until desired doneness. During the last 5 minutes of cooking, baste kabobs with glaze and close grill and let caramelize.

Marinade & Glaze

Combine marinade and pour off half into a small saucepan. Pour the remaining half over meet and vegetables in Ziploc bag.

For glaze: Cook glaze over medium heat, stirring occasionally. Reduce mixture by 1/3 to 1/2 or until glaze coats the back of a spoon.