Charcoal-Grilled Beef Kebabs

Combine oil, garlic, salt, and pepper in large bowl. Add steak cubes and toss to coat evenly. Cover and refrigerate until fully seasoned, at least one hour or up to 24 hours.

Ignite 1 large chimney (about 6 quarts, or 5 pounds) of charcoal and burn until covered with thin coating of light gray ash, about 20 minutes. Empty coals into grill and spread over three-quarters of grill surface. Position grill rack over coals; heat until hot, about 5 minutes. Scrape rack clean with wire brush.

Toss pineapple and peppers with 1 1/2 tablespoons olive oil in medium bowl and season with salt and pepper. Brush onions with remaining oil and season with salt and pepper. Using eight 12-inch metal skewers and following illustrations below, thread each skewer with a pineapple piece, a stack of onion, a cube of meat (skewering as if it were an uncut cube), and one piece of each kind of pepper, and then repeat this sequence two more times. Brush any oil remaining in bowl over skewers.

Grill kebabs directly over coals, uncovered, until meat is well browned, grill marked, and cooked to medium-rare, about 7 minutes (or about 8 minutes for medium), turning each kabob every 1 3/4 minutes to brown all sides. Transfer kebabs to serving platter, squeeze lemon or lime wedges over kebabs, if desired; serve immediately.