Prep: 15 mins
| Cook: 12 mins
| Extra time: 2 hours, marinating
In a small blender or chopper, pulse the garlic, jalapeños, and onions to finely chop. Spoon into a large bowl and add remaining marinade ingredients mixing well.
Cut steak into thin strips, half to quarter inch wide, down the longest side of the steaks. Add to the marinade and coat all pieces. Refrigerate for a couple of hours.
Mix the basting sauce together in a small saucepan, warm for a minute or two and set aside.
To assemble skewers, take each piece of meat and twirl around on a flat surface making a pinwheel. I used a large baking pan. Run a metal or wooden (soaked) skewer through several so that you have 5 or 6 on each skewer.
Place on a medium high grill, mop with the basting sauce and cook 5 to 7 minutes per side basting several times on each side or cook until desired doneness.