Cut meat into equal cubes approximately 2 inches thick. 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 about 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 minutes.