Shish-Ka-Bobs

Meat on a stick!  What more could we ask for?  Shish-Ka-Bobs are so easy to make.  Not sure what "Bob" has to do with it, but give them a try!  These can be cooked outside on the grill or inside in the oven.

First thing you need to do is buy either the long, reusable, metal skewers or you can buy less expensive, wooden ones.  I suggest if you buy the wooden ones, you soak them for about an hour (minimum) in water so they won't burn and splinter.

OK - Some Assembly Required...

Shish-Ka-Bobs

1 large Ribeye steak (or meat of your choice)
1 large, skinless, boneless, chicken breast (optional)
1/4 cup Soy Sauce + 1 cup beef broth
2 Tbsp. softened real butter
1 Tbsp. ground pepper
(Add to a large zip-lock bag, mix well by kneading with your hands and marinade at least 3 hours)

2 large potatoes, cut into big chunks (peeled or unpeeled, your choice)
  (I boil my potatoes for about 2 minutes in the microwave to help them cook quicker
8 cherry tomatoes
1 large onion, cut into large chunks or the small round onions

Remove steak and chicken from the bag (keep sauce) and start assembling your skewers, beef first, then chicken, then onion, tomato, potato, etc.  End with meat.  Beginning and ending with meat will secure the other ingredients from falling off when they are cooked.

Brush entire skewer with the remaining sauce from the bag on both sides.  Place on medium grill or, if it's winter place in a 375 degree oven for approximately 40 minutes.  Turn once during the cooking process. 

For inside cooking, I place mine across a cookie sheet.  This way, the skewer is suspended slightly above the depth of the cookie sheet and not laying in the juices.  Otherwise, the potato gets pretty mushy.

Enjoy!