• Cut the meat into 1-inch cubes. (It's easiest to do this if the meat is still a little frozen.)
• Combine the meat and all of the marinade ingredients in a gallon Ziploc bag.
• Seal and mix until the meat is thoroughly covered.
• Refrigerate for at least 1 hour or overnight.

Assembly:

• Soak the skewers in warm water for at least 30 minutes. (This keeps them from burning on the grill.)
• Cut the onions, peppers, and pineapple into 1-inch chunks.
• Fill the skewers, alternating the onions, peppers, pineapple, and meat.

Cooking:

• Grilling: grill the skewers on a hot grill until the meat is slightly charred and is cooked through - 10-15 minutes.
• Oven: Preheat the oven to 400°. Spread the kabobs in one layer on a baking sheet and bake, turning once in a while, until cooked through.

Extra Marinade:

• You can pour the extra marinade into a saucepan and bring it to a boil for 5-10 minutes. Serve on the side.