Beef Tenderloin Kabobs

I have had this recipe for over 30 years.
Note:  I vary this recipe every time I make it.  I omit the red wine as I do not like the texture of beef tenderloin marninated in red wine.  This cut is so tender it just needs to be seasoned not marinated.

2 pounds beef tenderloin, cut into
cubes (from 1 inch to 2 inches)
2 - 3 cloves of garlic minced
1 large shallot, chopped
2 tablespoons fresh thyme
chopped/ and/or Rosemary
2 tablespoons fresh parsley
1 cup red wine
1/2 cup olive oil
Black Pepper - Coarsely Ground

2 Green Peppers cut into squares
2 large white onions- cut into 1/4's

(option: Large Cherry Tomatoes)

Cut beef tenderloin in to nice size cubes. Mix together all of the other ingredients and marinate the beef for about 4 to 6 hours.

Par Boil onions and green peppers for less than one minute. Drain and cool in ice water.

Remove meat from Marinade and thread onto metal or wooden skewers, placing a piece of green pepper and onion in between each piece of meat.

Grill on high heat. Turn a few times. Tenderloin should be served rare to medium rare so these do not take long to cook, depending on your grill.