Ingredients: 1/2 cup balsamic vinegar,red & yellow bell pepper, cut into large chunks,1/2 cup brown sugar,24 button mushrooms, whole,1 inch piece fresh ginger, peeled & minced,1 teaspoon fresh thyme, minced,4 cloves garlic, minced,4 green onions, finely chopped,green onions,1 teaspoon pepper,24 cubes fresh or canned pineapple,1/2 cup pineapple juice (reserved from can),2 pounds ribeye steaks, trimmed of fat & cut into 24 chunks,24 large shrimp, peeled, deveined & tail on,1 cup soy sauce
Instructions:
- Place cut meat & vegetables in Ziploc bag and pour half of marinade over them. Seal tight and roll bag in hands to thoroughly coat ingredients.
- Place 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.
- Heat 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
- Combine marinade and pour off half into a small saucepan.
- Pour 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.
