Oriental Shrimp & Steak Kabobs

I love surf 'n' turf, so when I found this recipe I tried it right away. We all really liked it (and I'm always looking for recipes that can be grilled outside, so I don't have to use the oven during hot Florida days). This is good served with corn on the cob, a green salad and garlic bread. Cooking time does not include marinating time. Enjoy!

• Ready In: 48 mins
• Serves: 8

Ingredients

• 1 (1 1/4ounce) envelope  herb with garlic soup mix or 1 (1 1/4ounce) envelope  Lipton Onion Soup Mix
• 1⁄4 cup soy sauce
• 1⁄4 cup lemon juice
• 1⁄4 cup olive oil or 1⁄4 cup  vegetable oil
• 1⁄4 cup honey
• 1⁄2 lb  uncooked medium shrimp, peeled and deveined
• 1⁄2 lb  boneless sirloin steak, cut into 1-inch cubes
• 16  cherry tomatoes
• 2  cups mushroom caps
• 1  medium green bell peppers or 2  medium zucchini, cut into chunks

Directions

1. In a 13x9-inch glass baking dish, blend soup mix, soy sauce, lemon juice, oil and honey; set aside. On skewers, alternately thread shrimp, steak, tomatoes, mushrooms and green pepper or zucchini.
2. Add prepared skewers to baking dish and turn to coat. Cover and marinate in refrigerator for 2-3 hours, turning skewers occasionally.
3. Remove prepared skewers, reserving marinade. Grill or broil, turning and basting frequently with reserved marinade until shrimp turn pink and steak is done, approximately 6-8 minutes, checking meat often as it can overcook quickly. Do not brush with marinade during the last 5 minutes of cooking.
4. NOTE: I usually saute the mushroom caps in a little butter very slightly --no more than 2 minutes-- at medium-low heat so they are a little softer and have a richer flavor when they come off the grill, but the recipe also tastes good without this step.).