Title: Teriyaki Turf and Surf Kabobs
Categories: Japanese Beef Seafood
Yield: 6 Servings
| 1 | lb | Boneless tender beef steak about 1 inch thick cut into |
| 1 1/2 | | Inch pieces |
| 3/4 | lb | Large shrimp peeled and deveined leaving tails on |
| 1/2 | | Bottle teriyaki marinade and sauce |
| 2 | tb | Minced green onion |
| 1 | tb | Dry sherry |
| 2 | ts | Minced fresh ginger root |
| 4 | | Green onion cut crosswise into 2 inch lengths |
| 4 | | Metal or wooden skewers, each about 12 inches long |
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.