Shish Kebabs

1. Cut your stew meat into 1-inch chunks and set aside.
2. In a large bowl, whisk together the ketchup, vegetable oil, soy sauce, pineapple juice, Worcestershire sauce, garlic powder, ground mustard, salt and pepper. Once it is mixed together, ladle about 1 cup into a separate container just to keep it from being contaminated by the raw meat. It makes a great dipping sauce while you’re eating. Set the separate cup aside.
3. Stir the meat cubes, onion chunks, pepper chunks and the pineapple chunks (with the juice) into the large bowl of marinade. Cover and set the bowl in the fridge to marinate for at least 3 hours. It is best to marinate for 12 hours or overnight.
4. Get out a cookie sheet and skewers. You can use metal skewers if you have them. However, you can also use wood skewers. If you do, just be sure to soak them in water for an hour before you skewer your kebabs. That way they won’t burn.
5. Using a slotted spoon, scoop the meat, onions, peppers and pineapple chunks out of the bowl onto plates. Just to make your life easier, separate all of the pieces into groups. That way you can skewer everything and have even distribution of all the ingredients. I always put the pineapple chunks on a separate skewer because they cook much faster than the meat skewers. For the remaining ingredients I usually do a couple of pieces of onion, 2 pieces of meat, 1 piece of bell pepper, 2 pieces of onion, 2 pieces of meat, etc until each skewer is full.
6. Once you are finished skewering the meat, heat your grill to medium-high heat. You can also use a grill pan or a charcoal grill. Use a metal brush and scrape the grates clean once the grill is hot. And coat a paper towel with vegetable oil and carefully wipe down the grates.
7. Place your meat skewers on the grill and close the lid for 3-4 minutes. Turn the skewers and cook for another 3-4 minutes per side. The internal temperature of the pieces of meat should be about 145°F. In total, the skewers with meat on them should cook for about 10-12 minutes. About 4 minutes before the meat is finished cooking, throw on the pineapple skewers and them the brown on all sides.
8. Remove skewers from the grill onto a platter. Let the meat rest for 5 minutes and warm up the reserved marinade to serve on the side. Take the food off the skewers and serve with potatoes, rice, or couscous and the yummy, yummy sauce!