Marinaded Steak Kabobs

I feel that it is a development to mention here that my city is currently flooded and our water is limited in access and under a boil alert.  Luckily I had planned a dinner that was low on dishes.  Anything using a grill or the oven with no dishes will probably be very popular in my house for like a week or so, until the boil ordinance is lifted.

Serves 4

3 cloves garlic, minced
2 tablespoons chopped rosemary (1 full sprig)
1 tablespoon worchestershire sauce
3 tablespoons olive oil
Fresh ground black pepper
Salt
2/3 cup dry red wine
1 1/2-2 lbs beef roast, cut into large cubes
1 red onion, cut into large pieces
1 green pepper, cut into large pieces
1 zucchini, sliced
8 oz baby bella mushrooms

1. In medium bowl, mix garlic and rosemary.  Add worchestershire sauce, oil, salt and black pepper.  Mix well and add wine.  Stir in meat chunks well, then cover and refrigerate for at least 4 hours.
2. On skewers, thread meat chunks and vegetables in desired pattern.  Once skewers are threaded and bowl of meat is empty, brush remaining marinade over kabobs.
3. Over hot flame, cook kabobs until browned.  Vegetables should be still crunchy and the meat about medium well.  Remove from skewers to serve.