Ginger Beef and Vegetable Kabobs

• Marinade:
• 1 (5-inch) piece of ginger, sliced thinly
• 1/4 cup olive oil
• 8 medium garlic cloves, smashed
• 2 Tbsp freshly squeezed lime juice (about 1 lime)
• 1 Tbsp honey
• 1 tsp salt
• 1 tsp black pepper
• Kabobs:
• 1 lb. boneless beef sirloin, cut into 1 inch pieces
• 1 red bell pepper, seeded and cut into 1 inch pieces
• 1/2 yellow bell pepper, seeded and cut into 1 inch pieces
• 1/2 green bell pepper, seeded and cut into 1 inch pieces
• 1/2 red onion, sliced into 1 inch pieces

In a resealable plastic bag, combine all marinade ingredients and mix thoroughly. Add cubed beef and turn to thoroughly coat. Close bag and allow to marinate at room temperature for 2-4 hours (can be marinated up to 24 hours in the refrigerator). Preheat grill. Thread beef and vegetables onto Cactus Kabob, alternating vegetables and beef. Grill over medium-high heat until desired doneness, turning once. Remove skewers from grill and transfer to a warmed platter to serve. Repeat with remaining ingredients.