Step 1

If using wooden skewers, soak in water for 30 minutes. Metal skewers are OK, but wood is preferred due to the heat transfer of the metal.

Step 2

Trim beef of any fat and cut it into about 1 to 1 1/4 inch cubes, keeping the pieces about the same size.

Step 3

Whisk together the marinade of 2 tablespoons Worcestershire sauce, 2 tablespoons soy sauce, 2 tablespoons water, and 1 teaspoon garlic powder.

Step 4

Pour the marinade over the meat and mix well. Cover and refrigerate until needed—30 minutes to 4 hours. Most of the taste will transfer in 30 minutes, but longer will be more tender.

Step 5

Preheat the grill to high. Clean and oil the grill grates.

Step 6

Prepare any desired fruit and vegetables. Cut into chunks about the same size as the meat.

Step 7

Prepare kabobs by threading on alternating ingredients. Brush lightly with vegetable or olive oil, concentrating on the fruit and veggies.

Step 8

Grill over direct high heat with the grill lid closed until mild charring on fruits and vegetables and the internal temperature of the beef is to your liking. About 8-10 minutes for 140°-145° usually. Let kabobs rest for about 5 minutes before serving.