Put the cubed meat in a large resealable plastic container or zippered storage bag. Sprinkle salt and pepper over the meat. Add the other ingredients and shake vigorously until the mixture is combined and the meat is coated. Refrigerate 4 hours or overnight.
Heat a charcoal or gas grill to high.
Thread the meat cubes onto long metal skewers. Grill over high heat, turning at least once, until the meat is cooked no more than medium rare. Remove the meat from the grill and allow it to rest at least 5 minutes before serving.
If you want to use the marinade as a sauce, pour the remaining liquid into a blender and puree completely. Then heat the sauce to a boil in a saucepan. Simmer 5 minutes and pour over the kabobs.