beef shish kabobs

Shish kabobs on the grill are so nice when family is over. It is pleasant to lay out all the ingredients and have everybody jump in to help make them. If you use this precise combination of flavors for your kabobs the taste is extremely good and will be complimented. The last time I made these at a family gathering they were consumed as soon as they came off the grill and never had a chance to accumulate.

I don't usually use canned foods and often substitute fresh. In this recipe though canned works fine for the taste.

• 3 lb beef stew chunks

• 2 packages bacon

• 1 red onion

• 2 packages cherry tomatoes

• 2 packages whole mushrooms

• 2 cans whole potatoes

• 2 bell peppers

• package of wood skewers

1. Start the barbecue. If the kabobs are to be prepared in the oven preheat the oven to 400 degrees. While they can be prepared in the oven, the taste is inferior to the grill.

2. Rinse off the bell peppers, tomatoes, and mushrooms.

3. Chop the meat into bite size pieces and set aside. As a tip, it is easier to chop meat that is still partially frozen. If you use that method then you would ideally chop the meat the day before.

4. Chop the onion into quarters. Seed the bell pepper and chop into slices around an inch long.

5. Open the cans of potatoes and drain them. Depending on the size of the potatoes you may need to halve them. Open the package of bacon and cut the whole slab of bacon once in half, doubling the number of bacon pieces. Have the kabob sticks available.

6. Set up all the ingredients to make your kabobs and then the food on the skewers. Again depending on size, you may need to halve the mushrooms. Wrap the bacon pieces around the potatoes before skewering them. No set pattern is necessary. My favorite pattern is bell pepper, mushroom, bacon wrapped potato, onion, meat, tomato.

7. Cook the kabobs. If cooking on the grill, cook the kabobs with the grill covered until the meat is cooked all the way through. Turn regularly. Cook in an oven for approximately 15 minutes, turning once. After 15 minutes check the meat chunks for doneness. Remove from heat and serve when done.

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