Ingredients
1 cup soy sauce1/2 cup red wine vinegar1/2 cup water1/2 cup canola oil1 teaspoon dried oregano1/2 teaspoon onion powder1 to 2 garlic cloves, minced1 pound beef stew meat, cut into 1-1/2-inch cubes1 pound sliced bacon, halved widthwise1 can (8 ounces) sliced water chestnuts, drained1 can (8 ounces) pineapple chunks, drained
Preparation
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.
