Cut the meat into equal-sized pieces, put them in a bowl and sprinkle with black pepper. Pour the brandy in and stir, cover with foil and leave it for 2 hours in the fridge.
Cut the vegetables into medium-sized pieces of about the same size.
Leave the meat out at room temperature for 30 min. before baking. Make the skewers by stringing on a piece of meat, onion, red pepper, meat again, onion, green pepper and so on until you fill the skewers.
Sprinkle the prepared skewers with black pepper yet again and place them on a heated grill, cooking on each side until ready.
In my case, I used a grill pan and wooden skewers, which I had to shorten a bit so that they could fit in the pan.
Salt the meat only after it's grilled, don't salt ahead of time. Salt toughens the meat and you don't want it to get chewy.
Pouring the brandy over the meat at the beginning marinates it and it becomes exceptionally tender and juicy; and don't worry, the alcohol evaporates during grilling.
I got about 20 skewers from the quantities listed.