Mash the garlic, ginger, and pepper to a paste and rub this mixture
into the meat. Set aside for at least 2 hours. The meat will exude
some liquid.
Drain the pieces of meat, reserving liquid. Thread the meat onto
skewers. Brushing the meat occasionally with the marinade, grill for
about 5 minutes over low heat, then for 5 to 10 minutes over the
hottest part of the fire.
