Beef Shish Kabobs

Hi ladies!  This is my first time ever posting to a blog, so I hope it works. 

Beef Shish Kabobs

Ingredients:
1 bell pepper, cut into 1 inch pieces
1 (15 oz) can pineapple chunks, drained (I substituted fresh pineapple since 'tis the season.)
1 yellow onion, cut into 1 inch pieces
1 lb. sirloin steak, cubed in 1 inch chunks and marinated
2 T. olive oil (optional for coating vegetable)
bamboo skewers

Marinade:
1/4 c. ketchup
1 tsp. salt
2 T. steak sauce
2 T. white sugar
2 T. apple cider vinegar
2 T. worcestershire sauce
1/4 c. water

Directions:
1.  Place the veges in a mixing bowl.  Drizzle with olive oil, and toss to coat.  (I don't oil my vegetables.)  Divide the mixture into freezer bags.  Whisk the marinade ingredients together in the same bowl until smooth.  Add the beef cubes, and toss until evenly coated.  Divide the beef into freezer bags.  Seal, and freeze the bags.
2.  To cook:  take as many bags as you need from the freezer, and thaw in the fridge overnight, or at least 8 hours.  Soak the skewers in warm water at least 30 minutes (I do anywhere from 10 min. on), or place them into water when you begin thawing the meat and vege packets.
3.  Preheat an outdoor grill for medium heat, and lightly oil the grate.  Make the skewers.  Most people alternate the meat and veges.  **My family does a few all-meat skewers, all-onion, all-pepper, etc.  That way you are able to cook the food evenly since the beef takes longer than the onions, for example.  (Once they're cooked, we just pull food off with a fork from which skewers we want to eat from.)**
4.  Cook the skewers on the preheated grill, turning occasionally until cooked to your desired degree of doneness, about 10 minutes total for medium-rare.

To those who don't have an outdoor grill, please look on Facebook for Jill Ison's suggestion on how to 'grill' kabobs in your oven.  Hope these turn out well!  See you tomorrow ladies!