Korean Tuna/Swordfish/Chicken

Marinate fish or chicken, cut into shishkebob-size cubes, in the following:
rice wine vinegar
rice wine or sherry
garlic
ginger
onion
ketchup (optional)
tabasco or chilies
roasted sesame seeds
broth/stock (optional)
soy sauce
sesame oil
hot oil

Skewer with onion petals, zucchini, bell peppers, and other vegetables.  Broil and turn skewers till done.  If enough marinade is made, baste skewers with it as the skewers cook.  Serve on or off skewers with rice on the side.  Use leftover marinade, if cooked, as a sauce.