Bourbon & Brown Sugar Glazed Beef Kabobs

Darr and I grilled the kabobs (another course from Thyme Management) for lunch yesterday. The meat was tender but there was a taste that was just, well, off. I can't figure out if there was too much bourbon or if it was the green onion...whatever it was, it wasn't great. What have I learned so far? That with a little forethought and a good half a day in the kitchen, I can probably prepare dishes in advance that are more to my liking to shove in the freezer for later.