Italian Beef Kabobs

1 beef bone-in sirloin OR round steak, (3/4 lb.) 1-in. thick
2 garlic cloves, finely chopped
1/4 cup balsamic vinegar
1/4 cup water
1 tbsp. chopped fresh oregano leaves OR 1 tsp. dried oregano leaves
2 tbsp. olive or vegetable oil
1-1/2 tsp. chopped fresh marjoram leaves OR 1/2 tsp. dried marjoram leaves
1 tsp. sugar

Remove fat from beef. Cut beef into 1-in. pieces.

Mix remaining ingredients in medium glass or plastic bowl. Stir in beef until coated. Cover and refrigerate, stirring occasionally, at least 1 hour but no longer than 12 hours.

Set oven control to broil.

Remove beef from marinade; reserve marinade.

Thread beef on each of 4 (10-in.) metal skewers, leaving 1/2-in. space between each piece. Brush kabobs with marinade. Place kabobs on rack in broiler pan.

Broil kabobs with tops about 3-inches from heat 6 to 8 minutes for medium-rare to medium doneness, turning and brushing with marinade after 3 minutes. Discard any remaining marinade.