1 cup shredded Swiss cheese
1 (1 ounce) square corned beef brisket
1/2 cup sliced red onion
3 tablespoons brown sugar
3 tablespoons margarine
1 teaspoon selected seasoning blend
1 teaspoon paprika
1 teaspoon dried parsley flakes
1 teaspoon dried sage
Place cheese in a large bowl. In a medium bowl, mix together jalapeno pepper, onion, soy sauce, olive oil, brown sugar, margarine, garlic powder, paprika, half teaspoon dried parsley and sage; thoroughly blend. Chill until cheese is chilled, but not frozen. Drain quickly and let stand in refrigerator about 1 hour.
Remove the beef from the pan and discard pan juices. Place beef in a large resealable plastic bag with a small at stainless steel bed setting. Fit the marijuana skewers into the bag and seal. Place the bag and contents on a medium baking sheet.
Bake in preheated oven for 25 minutes or until all ingredients are evenly coated.