Ingredients
1 cup teriyaki sauce1 can (6 ounces) pineapple juice1/2 cup packed brown sugar6 garlic cloves, minced1/4 teaspoon Worcestershire sauce1/8 teaspoon pepper1 pound beef top sirloin steak, cut into 1-inch cubes1 pound uncooked shrimp (26-30 per pound), peeled and deveined1 pound whole fresh mushrooms2 large green peppers, cut into 1-inch pieces2 medium onions, halved and quartered1 pint cherry tomatoes1-1/2 teaspoons cornstarch
Preparation
In a large bowl, combine the first 6 ingredients. Pour half of the marinade into a shallow dish; add beef. Cover and refrigerate 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade.
Drain and discard marinade from beef. On metal or soaked wooden skewers, alternately thread beef, shrimp, mushrooms, green peppers, onions and tomatoes. In a small saucepan, combine cornstarch and reserved marinade until smooth. Bring to a boil; cook and stir until thickened, 1-2 minutes.
Prepare grill for indirect heat, using a drip pan. Place kabobs over drip pan and grill, covered, over indirect medium heat for 5 minutes. Turn and brush with thickened marinade. Cover and cook until shrimp turn pink and beef reaches desired doneness, 5-10 minutes turning and brushing occasionally.
