For marinade pack down brown sugar in a 1 cup measuring cup, add enough soy sauce to just make a slush with sugar, add bourbon then water to come up to 1 cup mark
Put meat in a zip lock bag big enough to hold meat and marinade, put marinade over meat, seal and refrigerate 3 to 6 hours (if using a tougher cut of beef, overnight is better)
Place meat and vegetables on separate skewers as everything cooks at different times (I usually start with the meat, then onions and green peppers) time them to finish cooking at about the same time
Cook rice while grilling the shish ka-bobs
Boil reserved marinade for a couple of minutes and drizzle over meat and vegetables after removing from skewers
Serve over cooked rice
Note: for larger amounts double the marinade, though this works with chicken thighs, I think its better using beef and marinading 6 hours or more
