Shish! Kabob, that is... Recipe Tuesday

So spring has sprung. Sic_un just mowed the lawn for the first time, we've been doing some grilling (on the OH SO INADEQUATE grill he owns), and I figured...

Let's do Kabobs. They're quick, easy, beef so Sic_un can eat it, opens to a huge amount of flavor possibilities... Quick, easy, etc...

Beef Kabob

1 1/2 punds London Broil, approx. 1" thick, cut into 1 to 1 1/2" cubes
1 large sweet onion
1 large green bell pepper
4 tablespoons prepared teriyaki sauce
4 tablespoons worcestershire sauce
2 tablespoons barbecue sauce
3 tablespoons honey
1 tablespoon basalmic vinegar
1 teaspoon dried rosemary (crushed)
1 teaspoon dried marjoram (crushed)
1" grated or sliced fresh ginger (I keep my ginger in the freezer. When I need some, I can peel it really quickly with my veggie knife, then slice off shavings of it that will melt into the marinades)

Mix the teriyaki, worcestershire, barbecue, honey, basalmic vinegar, rosemary, marjoram and ginger until well blended. You can heat it in the microwave for up to 30 seconds to melt the honey if you need to. Place the marinade and the meat into a ziplock bag, refrigerate overnight.

When you're ready to grill, thread meat, pieces of onion and slices of bell pepper onto skewers. If you use wooden or bamboo skewers, please soak them thoroughly in water before using.
Grill until they're done to your point of done-ness. I like things medium to medium-rare, Sic_un likes well. Grill until they're done to your point of done-ness.
Served with grilled pineapple rings and green salad. Great for a quick, easy, no thought quiet Sunday, you know?
Have a good week, Dear Reader.