Beef Shish Kabobs

Beef Shish Kabobs


  • 1 cup soy sauce

  • 1/2 cup red wine vinegar or cider vinegar

  • 1/2 cup water

  • 1/2 cup vegetable oil

  • 1 teaspoon dried oregano

  • 1/2 teaspoon onion powder

  • 1 clove garlic, minced

  • 1 pound beef stew meat, cut into 1 1/2 inch pieces

  • 1 pound sliced bacon, cut in half

  • 1 (8 ounce) can sliced water chestnuts, drained

  • 1 (8 ounce) can pineapple chunks, drained


  1. In a large resealable plastic bag, combine the first seven ingredients; mix well. Remove 1/3 cup for basting; cover and refrigerate. Add beef to bag; seal and turn to coat. Refrigerate overnight.

  2. In a skillet over medium heat, partially cook the bacon. Wrap each piece around a water chestnut slice. Drain and discard marinade from beef. On 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.

BBQ New York Strip

BBQ New York Strip


  • 1/2 cup extra virgin olive oil

  • 1/2 cup Worcestershire sauce

  • 1/4 cup minced garlic

  • 1/4 cup steak seasoning

  • 1 tablespoon red wine vinegar

  • 1/2 teaspoon dried basil

  • 1/2 teaspoon Italian seasoning

  • 4 (1/2 pound) New York strip steaks


  1. In a bowl, mix the olive oil, Worcestershire sauce, garlic, steak seasoning, red wine vinegar, basil, and Italian seasoning. Pour into a large resealable plastic bag. Pierce steaks on all sides with a fork, and place in the bag. Gently shake to coat. Seal bag and marinate steaks a minimum of 2 hours in the refrigerator.

  2. Preheat grill for high heat.

  3. Lightly oil the grill grate. Discard marinade. Place steaks on the grill, and cook 7 minutes on each side, or to desired doneness.

BBQ Korean Ribs

BBQ Korean Ribs


  • 4 pounds beef short ribs, 2-1/2 inches long

  • 2/3 cup Kikkoman Teriyaki Marinade & Sauce

  • 1 tablespoon sesame seeds, toasted

  • 1 teaspoon sugar

  • 2 teaspoons hot pepper sauce

  • 2 large cloves garlic, pressed


  1. Score meaty side of ribs, opposite bone, 1/2 inch apart, 1/2 inch deep, lengthwise and crosswise. Place ribs in large plastic food storage bag.

  2. Combine teriyaki sauce, sesame seed, sugar, pepper sauce and garlic; pour over ribs. Press air out of bag; close top securely. Turn bag over several times to coat all pieces. Refrigerate 4 hours, turning bag over occasionally.

  3. Remove ribs; discard marinade.

  4. Grill or broil 4 inches from hot coals or heat source 15 to 18 minutes, or until ribs are brown and crisp. Turn ribs over occasionally.