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teriyaki beef and shrimp kabobs

(1)
Beverley1991 avatar
Blue Ribbon Recipe by
Beverley Williams
@Beverley1991
San Antonio, TX

This is a favorite summer meal at our house.

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Blue Ribbon Recipe

Summer grilling season will be tastier with these teriyaki beef and shrimp kabobs. It's a summer twist on surf and turf with an Asian feel. The marinade is slightly sweet and savory with just the right amount of flavor to make it like a traditional teriyaki. What we liked about the sauce was that it was not as sweet as the store-bought jar. Steak and shrimp are a classic combination with the peppers, onions, and cherry tomatoes. We served these grilled kabobs with fried rice for a simple, light meal.

— The Test Kitchen @kitchencrew
(1)
yield 6 serving(s)
prep time 4 Hr 15 Min
cook time 15 Min
method Grill

Ingredients For teriyaki beef and shrimp kabobs

  • FOR THE MARINADE
  • 1 c
    low-sodium soy sauce
  • 1 c
    pineapple juice
  • 3/4 c
    granulated sugar
  • 1/4 c
    Worcestershire sauce
  • 3 Tbsp
    white vinegar
  • 3 Tbsp
    sesame oil
  • 1/3 c
    dried onion flakes
  • 2 tsp
    garlic powder
  • 1 tsp
    grated fresh ginger
  • FOR THE KABOBS
  • 1 lb
    steak
  • 1 lb
    large raw shrimp
  • 1 lb
    small cremini mushrooms
  • 1 lg
    green bell pepper
  • 1 lg
    red bell pepper
  • 1 lg
    `yellow bell pepper
  • 2 md
    onions, cut in quarters
  • 1 pt
    cherry tomatoes
  • 6
    skewers, if using wood skewers soak them for 30 minutes

How To Make teriyaki beef and shrimp kabobs

  • Prepare the steak and shrimp.
    1
    Cut the steak into 1 inch cubes. Peel and devein the shrimp.
  • Cut the peppers and the onions.
    2
    Cut the peppers and onions into 1 inch pieces.
  • Mix the marinade ingredients.
    3
    In a bowl mix all marinade ingredients until well blended.
  • Split the marinade between 2 bags.
    4
    Split the marinade evenly between 2 large resealable bags.
  • Add shrimp and steak to one bag.
    5
    Add the shrimp and steak to one bag and seal it.
  • Add vegetables to the 2nd bag.
    6
    Add the vegetables to the other bag and seal it.
  • Marinate the vegetables, shrimp, and beef.
    7
    Turn the bag to coat and refrigerate for 4 to 6 hours, turning occasionally.
  • Drain and discard the marinade.
    8
    Preheat the grill to medium high. Drain the marinade and discard.
  • Thread meat, shrimp, and vegetables on a skewer.
    9
    On metal or soaked wood skewers, thread the steak, shrimp, mushrooms, onion, tomatoes, and peppers alternately.
  • Grill the kabobs.
    10
    Place the skewers on the grate of the grill. Cook turning every 4 minutes until steak is cooked to desired doneness.
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