For marinade, combine the 1/2 cup cooking oil, the vinegar or lemon juice, 2 cloves garlic, and pepper. Place beef steak in a plastic bag; set into a shallow dish. Pour marinade over meat. Seal bag. Marinate meat in refrigerator for 12 to 24 hours, turning bag occasionally.
Meanwhile, for sauce, in a small saucepan, combine the 1/4 cup cooking oil, the butter, and 2 gloves garlic. Cook over low heat until butter is melted. Remove from heat; whisk in sour cream. Set the sauce aside.
Drain the meat, discarding the marinade. Cut the beef into strips that are about 6 inches long by 3/4 inch wide.
Using the same number of strips of bacon as there are strips of beef, cook bacon in a large skillet until bacon is cooked, but not crisp.
Cut ham into 6x3/4-inch strips.
For each roll, place a strip of beef atop a bacon strip. Place 1 or 2 strips of ham atop each beef strip. Beginning at short side of stack, roll up meat. Thread rolls onto skewers, leaving 1/4 inch between rolls.
In a covered grill, arrange medium-hot coals around a drip pan. Test for medium heat above drip pan. Place kabobs on the grill rack over the drip pan. Brush with some of the sauce. Lower the grill cover and grill for 15 to 20 minutes or until meat is of desired doneness (160 degree F for medium), turning and brushing with sauce after 10 minutes. Makes 6 to 8 servings.