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
• •5 green onions
• •1 teaspoon pepper
• •24 cubes pineapple
• •½ cup pineapple juice
• •2 pounds ribeye steaks
• •24 large shrimp
• •1 cup soy sauce

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Method

From foodista.com — read the original

1. 1Place cut meat & vegetables in Ziploc bag and pour half of marinade over them. Seal tight and roll bag in hands to thoroughly coat ingredients.
2. 2Place bag in refrigerator and let marinate at least 4 to 6 hours or overnight. When ready to grill, pour off excess marinade and string meat and veggies alternately on skewers.
3. 3Heat 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. Marinade & Glaze
4. 4Combine marinade and pour off half into a small saucepan.
5. 5Pour the remaining half over meet and vegetables in Ziploc bag. For glaze: Cook glaze over medium heat, stirring occasionally. Reduce mixture by 1/3 to 1/2 or until glaze coats the back of a spoon.