Grilled Southwestern Shish Kebabs

3 cups Mexican lager (such as Negra™ Modelo)

¾ cup coarsely chopped white onion

¾ cup chopped cilantro

¼ cup lime juice

¼ cup minced garlic

1 tablespoon hot salsa

1 ½ teaspoons red pepper flakes

½ teaspoon kosher salt

½ teaspoon freshly cracked black pepper

4 pounds beef tenderloin, cut into 1-inch cubes, or more as needed

1 fresh pineapple, cored and cut into 1-inch pieces

2 cups coarsely chopped red onion

2 green bell peppers, cut into 1-inch pieces

12 white mushrooms

12 cherry tomatoes

(12-inch) skewers, soaked in water for at least 30 minutes

Combine lager, white onion, cilantro, lime juice, garlic, salsa, red pepper flakes, salt, and pepper in a large bowl. Mix together until marinade is well blended. Add beef carefully. Cover with plastic wrap and refrigerate, 6 hours to overnight.

Thread the marinated beef, pineapple chunks, red onion chunks, green bell pepper pieces, mushrooms, and cherry tomatoes alternately through skewers. Place shish kebabs on a baking sheet or jelly roll pan.

Preheat grill for medium heat and lightly oil the grate. Grill shish kebabs until beef is firm and reddish-pink and juicy in the center, about 4 minutes per side.