1/4 c. lemon juice
1 env. onion soup
1/4 c. soy sauce
1/4 c. oil
1 (8 oz.) can pineapple chunks, drained (reserve liquid)
1/2 lb. sirloin steak, cut into 1 1/4 inch chunks
1/2 lb. shrimp, peeled and deveined
16 cherry tomatoes
1 green pepper, cut into 1 1/4 inch sqs.
8 mushroom caps

Combine first 4 ingredients plus pineapple liquid in bowl. Add beef cubes; stir meat to coat completely. Cover. Refrigerate for 3 hours. Add shrimp to beef mixture and refrigerate 1 more hour. Arrange ingredients alternately on skewers. Place kabobs on grill and cook for 15 minutes; turn occasionally and baste with marinade.