Surf & Turf Kabobs

• 1 cup Soy Sauce
• 1/2 cups Brown Sugar
• 1/2 cups Balsamic Vinegar
• 1/2 cups Pineapple Juice
• 4 cloves Garlic, Minced
• 1 piece Fresh Ginger, Peeled And Minced (about A 1-inch Piece)
• 4 whole Green Onions, Finely Chopped
• 1 Tablespoon Fresh Thyme Leaves, Minced
• 1 teaspoon Black Pepper
• 2 pounds Ribeye Steak, Trimmed Of Fat And Cut Into 24 Chunks
• 24 whole Shrimp, Peeled, Deveined And Tail Left On
• 24 whole Button Mushrooms
• 2 whole Red And Yellow Bell Peppers
• 1 bunch Green Onions, Cut Into 3 Pieces
• 24 pieces Fresh Or Canned Pineapple Chunks

1. Combine marinade ingredients and pour off half into a small saucepan.
2. Pour the remaining half over meat and vegetables in a Ziploc bag.
3. Seal tight and roll bag in your hands to thoroughly coat ingredients.
4. Place bag in the refrigerator and let marinate at least 4 to 6 hours or overnight.
5. For the glaze, cook reserved half of marinade in the saucepan medium heat, stirring occasionally.
6. Reduce mixture by 1/3 to 1/2 or until glaze coats the back of a spoon.
7. When ready to grill, pour off excess marinade and string meat, veggies, and pineapple alternately on skewers.
8. Heat grill to medium-high heat and grill kabobs directly over coals or gas flame.
9. Grill for about 6 to 8 minutes per side or until desired doneness.
10. During the last 5 minutes of cooking, baste kabobs with glaze and close grill and let caramelize.

soy sauce, brown sugar, balsamic vinegar, pineapple juice, garlic, fresh ginger, green onions, thyme, black pepper, ribeye, shrimp, button mushrooms, red, green onions, pineapple

Taken from tastykitchen.com/recipes/main-courses/surf-turf-kabobs/ (may not work)