First, prepare the marinade by combining all of the ingredients into a medium bowl and mixing well.
Next, slice up the flank steak and drop it into the marinade. I sliced the steak length-wise into one inch wide strips and then into 1 inch cubes. Toss the steak in the bowl and mix everything well to get the marinade coating all of the steak. Cover and place in the refrigerator for at least two hours (or up to 24) to let the marinade set in. Stir the mixture after an hour to ensure an even coating.
Once you are ready to start preparing the skewers, start the grill and get it heated up.
Chop up all of the veggies into pieces and get your skewers out.
Next, assemble your skewers. Alternate your pieces of steak, fruit and vegetables in whatever pattern you like.
Once the grill and skewers are ready, place them on the grill. Since everything is cut up, they won’t take too long to cook, about 3 minutes per side. Rotate the skewers until each side was cooked evenly. The fruit and veggies will char a bit on the grill but that is fine.
Remove everything from the grill and let it sit for a few minutes to cool. I used the cooling time to grill up some asparagus to have on the side (it only takes 3-4 minutes). However, the skewers are a meal all in their own if that is all you want.