Grillin' on a Stick

Sweet-and-Sour Skewered Shrimp

This recipe is a favorite. We fix it often on our portable grill when we go boating. It's the sauce that makes it! —Rena Malek, Dubuque, Iowa

• 1/2 cup barbecue sauce
• 1/4 cup lemon juice
• 1/4 cup pineapple preserves
• 4 teaspoons soy sauce
• 1/2 teaspoon ground ginger
• 30 uncooked large shrimp, peeled and deveined (about 2 pounds)
• 1 to 2 large green peppers, cut into 1-inch pieces
• 1/2 pound fresh mushrooms, halved

In a small saucepan, combine the first five ingredients; bring to a boil over medium heat, stirring frequently. Remove from the heat; cool. Set aside 1/2 cup for basting. Place remaining sauce in a large resealable plastic bag; add shrimp. Seal bag; refrigerate for 30 minutes. Drain and discard marinade. Thread the shrimp, green peppers and mushrooms alternately on six metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat for 2 minutes on each side. Turn and brush with reserved sauce. Continue grilling for 4-8 minutes or until shrimp turn pink, turning and basting several times. Yield: 6 servings.

Colorful Fruit Kabobs

These luscious fruit kabobs are perfect as a summer appetizer, snack or side dish. —Ruth Ann Stelfox, Raymond, Alberta

• Assorted fruit-strawberries, seedless red grapes, cubed cantaloupe, honeydew and pineapple, and sliced kiwifruit and star fruit
• 1/3 cup sugar
• 2 tablespoons cornstarch
• 1 cup orange juice
• 2 teaspoons lemon juice

Alternately thread fruit onto skewers; set aside. In a saucepan, combine sugar, cornstarch and juices until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Brush over fruit. Refrigerate until serving. Yield: 1 cup glaze.

Vegetable Beef Kabobs

I like to grill outdoors, and this dish makes good use of our delicious Kansas beef. —Mynie Lou Griffith, Hutchinson, Kansas

• 1-1/2 pounds boneless beef sirloin steak
• 2/3 cup white wine or beef broth
• 1/3 cup soy sauce
• 2 tablespoons vegetable oil
• 1 teaspoon minced fresh gingerroot or 1/4 teaspoon ground ginger
• 1 garlic clove, minced
• 1/2 teaspoon dried tarragon
• 18 small whole onions
• 3 to 4 small zucchini, cut into 1-inch slices
• 2 large sweet red peppers, cut into 1-inch pieces

Cut beef into 1-1/4-in. cubes; place in a large resealable plastic bag. In a 1-cup measuring cup, combine wine or broth, soy sauce, oil, ginger, garlic and tarragon; pour 2/3 cup marinade over beef. Seal bag; let stand at room temperature for 45 minutes. Set aside remaining marinade for basting. Drain and discard marinade from beef. Thread meat, onions, zucchini and peppers alternately on six metal or soaked wooden skewers. Grill over medium-hot heat for 10-12 minutes or until meat reaches desired doneness, turning and basting occasionally with reserved marinade. Yield: 6 servings.

Teriyaki Finger Steaks

The aroma of these steaks makes everyone stop and come see what's cooking. —Jeri Dobrowski, Beach, North Dakota

• 1/2 cup soy sauce
• 1/4 cup cider vinegar
• 2 tablespoons brown sugar
• 2 tablespoons finely chopped onion
• 1 tablespoon vegetable oil
• 1 garlic clove, minced
• 1/2 teaspoon ground ginger
• 1/8 teaspoon pepper
• 2 pounds boneless beef sirloin steak

In a bowl, combine the first eight ingredients. Trim fat from steak and slice across the grain into 1/2-in. strips. Place in a large resealable plastic bag; add marinade. Seal bag and turn to coat. Refrigerate for 2-3 hours. Drain, discarding marinade. Loosely thread meat strips onto six metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat for 7-10 minutes or until meat reaches desired doneness, turning often. Yield: 6 servings.