Teriyaki turf & surf kabobs
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boneless tender beef steak about 1 inch thick cut into |
| 1½ | Inch pieces | |
| ¾ | pounds | Large shrimp peeled and deveined leaving tails on |
| ½ | Bottle teriyaki marinade and sauce | |
| 2 | tablespoons | Minced green onion |
| 1 | tablespoon | Dry sherry |
| 2 | teaspoons | Minced fresh ginger root |
| 4 | Green onion cut crosswise into 2 inch lengths | |
| 4 | Metal or wooden skewers, each about 12 inches long | |
Directions
Place beef and shrimp in large plastic bag. Combine teriyaki sauce, minced green onions, sherry and ginger; pour into bag. Press air out of bag tie top securely. Marinate 30 minutes, turning bag over occasionally. Thread beef, prawns and green onion lengths alternately on skewers, leaving space between pieces. Place skewers on grill 4-5 inches from hot coals. Cook 4 minutes, turn skewers over and cook 3 minutes longer, or until prawns are cooked.