TERIYAKI SURF AND TURF KABOBS

Teriyaki Surf And Turf Kabobs image

Number Of Ingredients 8

1/2 cup soy sauce
1/4 cup vegetable oil
2 tablespoons brown sugar
2 teaspoons dry mustard
1 teaspoon ginger ground
1/2 clove garlic minced
1/2 pound scallops (1 inch diameter)
1 pound beef tenderloin steak 1 inch thick

Steps:

In a medium bowl, stir soy sauce, oil, brown sugar, dry mustard, ginger and garlic. Transfer to a plastic bag.Rinse scallops and pat dry. Cut beef into 1 1/2 inch pieces. Place scallops and beef in bag with marinade seal bag. Marinate for 1 hour at room temperature, rotating bag several times.To assemble kabobs, thread scallops onto two skewers and beef onto two additional skewers.Spray cold grate with non-stick cooking spray or brush with oil. Place scallop and beef kabobs on grill about 4 inches above medium-hot coals. Turning and basting with marinade frequently, cook scallop kabobs for 10 to 12 minutes. Turning and basting with marinade frequently, cook beef kabobs for 8 to 10 minutes for rare or 10 to 12 minutes for medium.To serve, push scallops and beef off skewers onto plates with a fork.

Nutrition Facts : Nutritional Facts Serves