Italian Beef Kabobs

I got this one out of Betty Crocker's Coking Basics, pg 34.

3/4 pound round steak, cut into 1 inch thick cubes
2 cloves garlic
1/4 c balsamic vinegar
1/4 c water
1 tbsp fresh oregano (or 1 tsp dried oregano)
2 tbsp evoo
1 1/2 tsp fresh marjoram (or 1/2 tsp dried)
1 tsp sugar

Optional
1 orange pepper, cut into 1 inch squares
1 potato, cut into 1/2 inch squares

Peel and finely chop garlic. Make a marinade by mixing the vinegar, water, oregano, oil, marjoram, sugar and garlic in medium bowl. Stir in beef, pepper, and potato until coated.

Cover and refrigerate, stirring occasionally, at least 1 hour but no longer than 12. If using bamboo skewers, soak in water 30 minutes before using to prevent burning.

Ways to cook
This is the method the recipe calls for

Set oven to broil.

Remove the beef from the marinade, reserve the marinade. Thread the beef on the skewers, leave 1/2 inch space between each piece. Brush kabobs with marinade.

Place the kabobs on the rack in the broiler pan. Broil kabobs with tops about 3 inches from heat for 6 to 8 minutes, turning and brushing with marinade after 3 minutes.

This is how I cooked it yesterday

Remove beef, peppers, and potato from marinade and place on kabobs. Grill for 6 minutes, rotating kabobs after 3.