• Put the cubed meat into a gallon-sized zipper bag.
• Stir together all marinade ingredients to thoroughly combine and pour the marinade over the meat. Mix well to coat all pieces of meat, then force all the air out of the bag and seal it shut.
• Put the meat in a container (in case of leaks) and place in the refrigerator on the bottom shelf to marinate for 2–24 hours. Flip the bag over once or twice during this period for even marination.

To cook the kabobs:

• Fire up your grill and allow it to preheat while you prepare the kabobs.
• After marinating, thread the meat onto skewers, leaving about 1/2″ space between each piece of meat.
• Clean and oil your grill grate, and place the prepared skewers onto the grill over high heat. Flip the skewers every 3–4 minutes, temping with Thermapen ONE until they reach about 125–130°F (52-54°C).
• Once the skewers’ internal pull temperature has been verified, remove from the grill and tent with foil while they rest for about 10–15 minutes.
• Serve!