1. In a blender or food processor, puree hoisin, ginger, vinegar, cilantro, soy sauce, sherry, oil, garlic and lemon juice and zest until smooth. Transfer to a large bowl and add beef pieces; toss well to coat. Cover and chill in the fridge for at least 30 minutes, preferably several hours or even overnight.
2. Drain marinade from beef cubes. Thread beef cubes evenly onto six 12-inch skewers. Brush both sides of kabobs with reserved marinade.
3. Preheat grill. Place kabobs on grill so surface of meat is 3 to 4 inches from heat. Grill at moderate temperature, turning occasionally, for 8 to 12 minutes or to desired degree of doneness.