Surf and Turf Kabobs

 

3/4

lb boneless beef sirloin steak (3/4 inch thick), trimmed of fat

12

uncooked deveined peeled medium or large shrimp, thawed if frozen, tail shells removed

1/2

cup teriyaki marinade and sauce (from 10-oz bottle)

1/4

teaspoon coarsely ground pepper

12

bamboo skewers (4 to 6 inch)

• 1 Cut beef into 24 (3/4-inch) pieces. In medium bowl, mix beef, shrimp and teriyaki sauce. Sprinkle with pepper. Cover; refrigerate 30 minutes, stirring frequently. Meanwhile, soak skewers in water at least 30 minutes before using to prevent burning.
• 2 Spray grill rack with cooking spray. Heat gas or charcoal grill. On each skewer, thread 1 beef piece, 1 shrimp and another beef piece, leaving space between each piece; reserve marinade.
• 3 Place kabobs on grill. Cover grill; cook over medium heat 5 to 6 minutes, turning once and brushing with marinade once or twice, until shrimp are pink. Discard any remaining marinade.