The dear daughter has been asking for beef kabobs, so I decided to make some for Sunday evening's dinner.
The first step was to go to the grocery store where I looked for a nice, thick piece of sirloin. Alas, my regular grocery store only had thin cuts of this meat, so I reached for a beef shoulder petite roast instead. It would not be quite as tender, but after marinating overnight, I knew that it would be tasty. At home I cut the meat into 2 inch chunks and repackaged them for later.
The marinade is ready.