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Beef Shish Kabobs

 Beef Shish Kabobs
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."
4 ServingsPrep: 35 min. + marinating Grill: 10 min.


  • 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


  • 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.

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Beef Shish Kabobs (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.