The Pioneer Woman Tasty Kitchen
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Surf & Turf Kabobs

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

A delicious sweet balsamic glaze sets these kabobs apart!

Ingredients

  • FOR THE MARINADE:
  • 1 cup Soy Sauce
  • ½ cups Brown Sugar
  • ½ cups Balsamic Vinegar
  • ½ cups Pineapple Juice
  • 4 cloves Garlic, Minced
  • 1 piece Fresh Ginger, Peeled And Minced (about A 1-inch Piece)
  • 4 whole Green Onions, Finely Chopped
  • 1 Tablespoon Fresh Thyme Leaves, Minced
  • 1 teaspoon Black Pepper
  • _____
  • FOR THE KABOBS:
  • 2 pounds Ribeye Steak, Trimmed Of Fat And Cut Into 24 Chunks
  • 24 whole Shrimp, Peeled, Deveined And Tail Left On
  • 24 whole Button Mushrooms
  • 2 whole Red And Yellow Bell Peppers
  • 1 bunch Green Onions, Cut Into 3 Pieces
  • 24 pieces Fresh Or Canned Pineapple Chunks

Preparation

Combine marinade ingredients and pour off half into a small saucepan. Pour the remaining half over meat and vegetables in a Ziploc bag. Seal tight and roll bag in your hands to thoroughly coat ingredients. Place bag in the refrigerator and let marinate at least 4 to 6 hours or overnight.

For the glaze, cook reserved half of marinade in the saucepan medium heat, stirring occasionally. Reduce mixture by 1/3 to 1/2 or until glaze coats the back of a spoon.

When ready to grill, pour off excess marinade and string meat, veggies, and pineapple alternately on skewers.

Heat grill to medium-high heat and grill kabobs directly over coals or gas flame. Grill for about 6 to 8 minutes per side or until desired doneness. During the last 5 minutes of cooking, baste kabobs with glaze and close grill and let caramelize.

2 Comments

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jimgina23 on 12.6.2010

Does the shrimp get marinaded too?

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boomkiss on 6.18.2010

This was pretty good. The meat was a little tough tho, I probably over cooked it. It had a good flavor, and I used fresh pineapple as well. It was sweet!

2 Reviews

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llowther07 on 8.14.2011

A very good summertime dish! We added some extra veggies in place of a few of the peppers–a couple medium sized zucchini, some cherry tomatoes and some red onion slices. Also used the fresh pineapple–very tasty! The marinade was pretty easy to put together–the longest part was putting everything on the skewer, so it’s nice to have an extra hand with that. We weren’t quite sure how the number of pieces and servings related, but after some math, we figured it was around 3-4 skewers per person. We also adjusted the recipe for 6 people and had plenty!

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girlcancook on 6.6.2010

Excellent! My family LOVED this recipe! I love the marinade! I used fresh pineapple. Thanks for sharing this recipe!

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