Grilling is one of our favorite ways to cook, especially in the summer. There’s nothing better than a good kabob. 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.

This is a great recipe to serve as the main dish and supported with our Greek Salad or Summer Corn recipe.

Ingredients

For the Marinade

• 1 cup low-sodium soy sauce
• 1 cup pineapple juice
• 3/4 cup granulated sugar
• 1/4 cup Worcestershire sauce
• 3 tablespoons white vinegar
• 3 tablespoons sesame oil
• 1/3 cup dried onion flakes
• 2 teaspoons garlic powder
• 1 teaspoon grated fresh ginger

For the Kabobs

• 1 pound steak
• 1 pound large raw shrimp
• 1 pound small cremini mushrooms
• 1 large green bell pepper
• 1 large red bell pepper
• 1 large `yellow bell pepper
• 2 medium onions, cut in quarters
• 1 pint cherry tomatoes
• 6 skewers, if using wood skewers soak them for 30 minutes

Directions

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

FAQ

Can I make these kabobs ahead of time?

Yes—assemble skewers 1–2 hours ahead; refrigerate covered. Let them come to room temp ~30 min before grilling.

How do I store leftovers?

Store cooled kabobs in an airtight container (refrigerator) for up to 3 days. Reheat with foil in a 350 °F oven or microwave.

Can I cook these under a broiler or indoors?

Absolutely! Use a grill pan or oven broiler: cook under broiler ~4–5 min per side, keeping a close eye to avoid overcooking shrimp.