Beefy Vegetable-and-Pineapple Shish Kabobs

For the marinade, in a 13x9x2-inch baking dish, stir together Worcestershire, soy sauce, ginger and, if desired, black pepper.

On twelve 12-inch wooden skewers, thread the meat, green peppers, onions, and pineapple chunks, leaving about 1/4 inch between pieces.

Layer the kabobs in baking dish, turning to coat with marinade.* Cover; refrigerate 3 hours, rearranging often.

Grill kabobs on the rack of an uncovered grill directly over medium coals for 12 to 14 minutes or until beef reaches desired doneness (160 degrees F for medium doneness). (Or, cook in a covered grill over a drip pan surrounded by medium-hot coals for 14 to 18 minutes.) Makes 4 to 6 servings.