South Seas Kebabs

I got this recipe from a cookbook that was printed in England- the ingredients have funny names (like aubergines for eggplant and courgette for zucchini) and the amounts are measured metrically. So being the nice and helpful person I am, converted everything into a language that us here a'mercan folks can read.

1 pound rump steak, cut in 3/4 inch pieces (or any lean cut of beef)
1 ripe papaya, seeded and cut into 1 inch cubes (use mango or pineapple if you want)
1 red or green pepper, cubed

Honey ginger glaze:
6 ounces chicken stock
1 bunch green onions, thinly sliced
2 garlic cloves, finely chopped
2 Tbs finely chopped fresh ginger
1 Tbs honey
1/4 tsp salt
1/4 tsp coarsely ground black pepper
1 Tbs cornstarch mixed with
1 Tbs water

Puree one third of the papaya in a blender. Set the remaining cubes aside. Mix the beef and papaya puree in a shallow dish. Cover the dish and marinate the beef in the fridge for 1-2 hours.

For the glaze, combine the stock, onion, garlic, ginger, honey, salt, and pepper in a small pan over medium heat. Bring the mixture to a simmer and cook for 3-4 minutes. Stir in the cornstarch/water mixture and continue cooking and stirring until it thickens- 1-2 minutes. Remove the glaze from heat and set it aside.

To assemble kebabs thread cubes of beef, papaya, and pepper onto four 12 inch skewers.

On a pre-heated grill, cook the kebabs for 3 minutes. Turn them and cook for 3 minutes more. Brush with glaze and cook them for 1 minute. Turn the kebabs once more, brush them with glaze and cook for another minute. Transfer the kebabs to a platter and brush with remaining glaze. Serve immediately.

Serve on it's own for an appetizer, or with {brown}rice and green salad for a yummy dinner.