A tangy teriyaki sauce coats sirloin and shrimp for a special-occasion appetizer made on the grill.
lb boneless beef sirloin steak (3/4 inch thick), trimmed of fat
uncooked deveined peeled medium or large shrimp, thawed if frozen, tail shells removed
cup teriyaki marinade and sauce (from 10-oz bottle)
teaspoon coarsely ground pepper
bamboo skewers (4 to 6 inch)
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.
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.
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.
Assemble these kabobs several hours ahead; cover and refrigerate them until you are ready to grill.
These flavorful kabobs would be delicious served with a spicy peanut sauce.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Kabob
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.