DO-AHEAD TIP: Marinade kabobs overnight or for at least 4 hours (see recipe). If using bamboo skewers, presoak them in water for 30 minutes prior to assembling skewers, to prevent burning on the grill.
Alternately thread beef cubes and veggies on skewers. Place them in a large zipper-topped plastic bag.
In a small bowl, whisk together remaining ingredients (cider vinegar through ginger). Pour mixture over kabobs.
Seal bag, turn to coat and refrigerate overnight or for at least 4 hours. At time of cooking, preheat outdoor grill to MEDIUM-HIGH.
Remove kabobs from marinade (discarding marinade and bag), and grill for 3 to 5 minutes per side, rotating regularly, until cooked to desired level of doneness. Serve and enjoy!