| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Main dish |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Soy sauce |
| 1/2 |
c |
Honey |
| 1/4 |
c |
Cream sherry |
| 1 |
ts |
Orange rind; grated |
| 1/2 |
ts |
Garlic powder |
| 2 |
lb |
Sirloin steak; 1-1/2" cubes |
| 20 |
lg |
Shrimp; fresh, peeld/deveind about 1 lb. |
| 1 |
sm |
Pineapple; fresh |
| 20 |
lg |
Mushrooms |
| 1 |
tb |
Cornstarch |
INSTRUCTIONS
Combine first 5 ingredients; stir well. Add steak and shrimp; cover and
marinate in the refrigerator for 3 to 4 hours or overnight.
Cut a thick slice from top and bottom of pineapple. Quarter pineapple
lengthwise; remove rind and core. Cut inot 1-1/2 inch thick chunks. Set
aside.
Remove steak and shrimp from marinade, reserving liquid. Alternate steak,
shrimp, pineapple, and mushrooms on skewers for grilling.
Gradually stir cornstarch into reserved marinade in a small saucepan; cook
over medium heat, stirring constantly, until thickened and bubbly.
Grill kabobs 3 minutes over medium coals; turn and brush with marinade.
Grill 5 minutes or until desired degree of doneness, brushing with marinade
as needed.
SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy
Coleman.
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