Steak And Shrimp Kabob Dinner
|Catsup||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Brown sugar||1 Tablespoon|
|Lemon juice||3 Tablespoon|
|Cooking oil||2 Tablespoon|
|Prepared mustard||2 Teaspoon|
|Worcestershire sauce||2 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Beef sirloin steak||1 Pound, cut in 1 inch pieces|
|Shrimp||1⁄2 Pound, shelled (Fresh/Frozen)|
|Zucchini||2 , cut diagonally in 1 inch pieces|
|Ears of corn||2 , cut in 1 inch pieces|
|Onions||2 Small, cut in wedges|
|Green pepper/Red sweet pepper||1 , cut in squares|
In small saucepan combine catsup, water, chopped onion, and brown sugar.
Stir in lemon juice, cooking oil, prepared mustard, Worcestershire sauce, and chili powder.
Simmer, uncovered, 10 minutes, stirring once or twice.
On six short skewers thread steak pieces alternately with shrimp, zucchini, corn, onion wedges, and pepper squares.
Grill kabobs over medium-hot coals till meat is desired doneness; allow 15 to 17 minutes for medium-rare.
Turn kabobs often, brushing with sauce.
Garnish end of each skewer with a cherry tomato.