Rosemary and Beef with Vegetables Kabobs

Preheat grill over a medium high flame.

Cut fillet into cubes about 1 inch by 1 inch by 1 inch. Trim ends off zucchini and squash and cut into cubes about the same size at the beef. Put zucchini and squash in a glass or ceramic bowl with a couple of tablespoons of water. Microwave cut veggies for about 20 seconds just to soften. Remove from the microwave and pour off any excess water. Rinse tomatoes and cut onion into pieces about the size of the beef. Take sprigs of rosemary and remove leaves from all but about the last 1-2 inches, reserving the removed leaves. If the sprig is long, use the sprig as a skewer otherwise thread the sprig alongside a wooden skewer when creating kabobs.

To assemble kabobs alternate threading meat, vegetables, tomato and onion along skewer and/or rosemary sprig. When all kabobs are assembled, lay skewer out in a single layer on a baking sheet. Chop reserved rosemary and garlic. Drizzle olive oil over skewers and sprinkle with rosemary, garlic, salt and pepper. Turn skewers over to evenly coat. Cook skewers over hot coals for about 5-6 minutes turning to cook sides evenly.