Bamboo or metal skewers work for shish kabobs.
Shish kabobs, skewered meat (and vegetables), originated in Turkey and the Middle East, but they are common on American grills in the summer. Marinate beef for several hours before skewering to create tender and tasty flavor. If you want to add the veggies as well, you'll create a well-melded meal.
Instructions
1. Saute minced fresh garlic in 2 tbsp. of the oil for a few minutes. Cool.
2. Combine honey, mustard, remaining oil, soy sauce and ginger in a small bowl. Add the garlic. Whisk well until completely combined.
3. Cut beef 1-inch cubes, put into a zip lock bag or a glass dish. Pour 2/3 of the marinade over the meat. Reserve the remaining marinade to baste with. Remove air from the bag, close and turn to coat meat. If using a bowl, cover with plastic wrap and push wrap into bowl to the top of the meat to keep out the air.
4. Refrigerate for 4 to 24 hours, turning every hour or so. The longer you leave the meat in the marinade, the more intense the flavor will be.
5. Soak bamboo skewers in warm water for about an hour; this will keep them from burning. Remove meat from marinade, and discard marinade. Put meat on skewers. Grill about three to four minutes on each side basting with reserved marinade.
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