Slice the beef steak into cubes.

To make the marinade, combine 1/2 cup honey 1/2 cup soy sauce (I use Braggs Liquid Aminos) and 1/4 cup olive oil in a little jar or bowl.  Add 2 cloves minced garlic and stir.

Pour 1/4 a cup (just guestimate) of the marinade into a separate jar to use for brushing the kabobs during grilling or serving with dinner.

Dump the rest of the marinade over the beef cubes.

Let marinate in the fridge for a couple of hours (up to 6).  If you are short on time, an hour will do.

Wash and slice the veggies.

Assemble kabobs alternating vegetables and meat.  Be sure to use plenty of onions between (they add great flavor).  Aim for 4-5 pieces of steak per skewer.

Before sending these guys off to the grill grab some kosher salt & fresh ground pepper and sprinkle both sides of the skewers.  This will season the veggies too!

After the skewers are assembled, and seasoned, hand the tray to the person in charge of the grilling.

If that happens to be you, preheat the grill to high heat.

Place the kabobs directly over the heat and turn the grill down to medium-high.

Turn every 2-3 minutes so each side has a nice char.   Brush kabobs with more marinade during grilling.

Cook until the meat is medium-rare to medium and serve over rice, zoodles, or just plates!