"This recipe was given to me by a friend who knows I like to grill," shares Corina Flansberg. "No one ever guesses that the secret ingredient is lemon-lime soda," adds the Carson City, Nevada reader. "Try the marinade with chicken, too. It's wonderful!"
Marinade seasoned with chili powder and paprika gives grilled flank stead a robust flavor. "This treasured recipe from a German neighbor opened up my taste buds to a whole new world," comments DiAnn Mallehan of Grand Rapids, Michigan.
I'm always on the lookout for light meals that will satisfy my family, and these stuffed kabobs fit the bill. Served with a creamy mustard sauce, the colorful bundles are special enough for company.
—Gina Hatchell of Mickleton, New Jersey
These classic kabobs are a hearty way to use up your garden harvest. At our house, everyone fixes their own skewers for an all-in-one dinner. I sometimes substitute venison for beef.
—Christine Klessig of Amherst Junction, Wisconsin
In the spirit of July Fourth, my sister and I planned a theme menu for our families that included this wonderful grilled roast. Marinating the meat overnight really boosts the flavor. This entree kept us out of the kitchen and was a nice change from the usual burgers and hot dogs.
-Laurie Neverman, Green Bay, Wisconsin
Dorothy Wiedeman of Eaton, Colorado serves this tasty variation on the traditional hamburger at backyard get-togethers. Similar to Greek gyros, the herbed ground beef patties are stuffed in pita bread with a yummy cucumber lettuce mixture.
These meaty skewers not only satisfy my love of outdoor cooking, they feature a mouthwatering marinade, too. It's terrific with chicken and pork, but I prefer it with beef because it tenderizes remarkably well.—Christi Ross, Guthrie, Texas
The combination of ground beef and pork is the secret behind these juicy burgers. The never-fail burgers are ideal for summer grilling, so I depend on them time and again. Everyone loves them. Plus, you can easily double or triple the recipe for large get-togethers.—Sharon Adamczyk, Wind Lake, Wisconsin
"In summer, I love to marinate these steaks overnight, then grill them for family and friends," writes Tim Hanchon of Muncie, Indiana. "When the weather is not as nice, they can be cooked under the broiler." The recipe makes a lot, so you can use the extra steak to make Pepper Steak Salad or Steak Tortillas (also found in Recipe Finder).