Surf and Turf Kababs

Ingredients

• •½ cup balsamic vinegar
• •1 bell pepper
• •½ cup brown sugar
• •24 button mushrooms
• •1 inch ginger
• •1 teaspoon thyme
• •4 cloves garlic
• •1 green onions
• •1 teaspoon black pepper
• •24 cubes pineapple
• •½ cup pineapple juice
• •2 pounds ribeye steaks
• •24 large shrimp
• •1 cup soy sauce

Method

Adapted from foodista.com

1. 1Combine marinade.
2. 2Pour off half into a small saucepan.
3. 3Pour the remaining half over meet and vegetables in Ziploc bag.
4. 4For glaze: Cook glaze over medium heat, stirring occasionally.
5. 5Reduce mixture by ⅓ to ½ or until glaze coats the back of a spoon.
6. 6Place cut meat & vegetables in Ziploc bag.
7. 7Pour half of marinade over them.
8. 8Seal tight.
9. 9Roll bag in hands to thoroughly coat ingredients.
10. 10Place bag in refrigerator and let marinate at least 4 to 6 hours or overnight.
11. 11When ready to grill, pour off excess marinade and string meat and veggies alternately on skewers.
12. 12Heat 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.
13. 13During the last 5 minutes of cooking, baste kabobs with glaze and close grill and let caramelize.