4 tsp. minced garlic
2 tbsp. red miso paste
1 cup soy sauce
2/3 cup rice wine vinegar
6 tbsp. honey
2 tbsp. chopped pickled ginger
1.5 lbs. beef filet, cut into 1″ cubes
6 green onions, cut into 1.5″ lengths

Combine garlic, miso paste, soy sauce, vinegar, honey and pickled ginger in a medium bowl.  Transfer mixture to a small saucepan and simmer over medium-high heat for about 6-8 minutes or until reduced to a syrupy glaze.

Preheat the BBQ on high heat.  Alternating, skewer meat cubes and green onion pieces on 6 skewers.  Brush kebabs with the glaze and grill 3-4 minutes per side or until medium-rare.  Continue brushing kebabs with the glaze as they are grilling.  Remove from heat, brush with remaining glaze and serve immediately.