Prepare a hot charcoal fire. In a large bowl, combine beef cubes with remaining ingredients, tossing to coat evenly.
Thread meat and vegetables on skewers and grill, turning several times, four to six inches above ashed coals until meat is browned outside and tender, pink and juicy inside, about 10 minutes.
Note: If you are using bamboo skewers, soak the skewers in water for one hour or longer to prevent burning.
2 1/2 pounds boneless beef, top round -- trimmed
-- cut into 1 1/2" cube
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon chile powder
1 teaspoon cumin -- ground
2 each cloves garlic -- minced
your choice of vegetables or different color bell peppers