½teaspooncrushed red pepper flakes(more or less to taste - optional)
Instructions
Cut meat into equal cubes approximately 2 inches thick, removing connective tissue as much as possible. Put into a gallon size zip to lock bag.
Combine all other ingredients in a blender or food processor and puree until smooth. Pour marinade into bag with meat. Place in refrigerator for at least 1-2 hours before cooking - longer is better.
30 minutes before grilling, remove meat from refrigerator, soak skewers in water (if using bamboo ones, not needed if metal), and preheat grill.
Place meat on skewers, trying to keep equal size pieces on each skewer. Leave at least ¼ inch between pieces.
Grill 3-4 minutes a side until cooked. Remove them when a test piece is still slightly pink in the middle, over cooking will make them tough. Place on a plate and make a tent with foil to cover them for 5-10 minutes before serving.