In a small bowl, combine the first six ingredents. Pour 3/4 cup into a large resealable bag: add beef. Seal bag and turn to coat, refrigerate for 4 - 10 hours or overnight. Cover and refrigerate remaining marinade for basting.

Drain and discard marinade. On 12 metal or soaked wooded skewers, alternately thread beef and vegetables.

Grill, covered, over medium-hot heat 8-10 minutes or until meat reaches desired doneness, turning and basting frequently with reserved marinade.