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Beef Shish Kabobs Recipe

Bacon-wrapped water chestnuts, pineapple chunks and stew meat are basted with a simple marinade from Gerri Layo of Massena, New York. "These kabobs can be assembled ahead, so they're ideal for family get-togethers," she writes. "They're a delicious alternative to hot dogs and hamburgers."

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Beef Shish Kabobs Recipe

Prep: 35 min. + marinating Grill: 10 min.

Yield: 4 Servings

35 10 45

Ingredients

1 cup soy sauce
1/2 cup red wine vinegar
1/2 cup water
1/2 cup canola oil
1 teaspoon dried oregano
1/2 teaspoon onion powder
1 to 2 garlic cloves, minced
1 pound beef stew meat, cut into 1-1/2-inch cubes
1 pound sliced bacon, halved widthwise
1 can (8 ounces) sliced water chestnuts, drained
1 can (8 ounces) pineapple chunks, drained

Directions

In a large resealable plastic bag, combine the first seven ingredients. Reserve 1/3 cup for basting; cover and refrigerate. Add beef to bag; seal and turn to coat. Refrigerate overnight.
In a large skillet over medium heat, partially cook bacon. Wrap each piece around a water chestnut slice.
Drain and discard marinade from beef. On four metal or soaked wooden skewers, alternately thread bacon-wrapped water chestnuts, pineapple and beef.
Grill, covered, over medium heat for 10-15 minutes or until meat reaches desired doneness, basting frequently with reserved marinade. Yield: 4 servings.

Originally published as Beef Shish Kabobs in Quick Cooking May/June 2002, p10

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