For marinade, combine all ingredients, except meat. Cut meat into 1/2 inch wide strips. Place meat in marinade; cover and refrigerate 24 hours. Drain meat, reserving marinade. For kabobs, parboil carrots in boiling water to cover 8-10 minutes; rinse in cold water and drain. Parboil potatoes in boiling water to cover 5-7 minutes; rinse in cold water and drain. To assemble kabobs, use 14 inch long skewers. Loop pieces of meat on skewers, alternating vegetables between meat loops. Brush kabobs with marinade. Broil 4-6 inches from heat source 12-15 minutes, turning and brushing with marinade halfway through cooking time. Serve immediately.