2 pounds Blackwell Angus tenderloin tips or beef fillet, cut into ¾-inch chunks
1 tablespoon garlic powder
2 teaspoons onion powder
1 tablespoon fresh rosemary, chopped
2 teaspoons salt
1 teaspoon freshly ground pepper
8 large rosemary stems stripped and trimmed to a point or wooden skewers soaked in water for at least 30 minutes
In a small bowl, mix together the garlic powder, onion powder, rosemary, salt and pepper. Sprinkle the seasoning mix all over the meat.
Then, thread the meat onto the rosemary or wooden skewers.
Preheat grill to medium-high heat. Grill the skewers until the beef reaches 135°F on an internal meat thermometer for medium-rare doneness, turning as needed. Let the skewers rest 5 minutes before serving.