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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. 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:
1. 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.
2. In a large skillet over medium heat, partially cook bacon. Wrap each piece around a water chestnut slice.
3. Drain and discard marinade from beef. On four metal or soaked wooden skewers, alternately thread bacon-wrapped water chestnuts, pineapple and beef.
4. 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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