Grilled Beef and Vegetable Kebabs

Preparation

1. 1
   Soak 16 bamboo skewers in water for a minimum of 30 minutes.
2. 2
   In a large mixing bowl prepare the marinade for the beef. Add the oregano and thyme to the olive oil with a pinch of salt and 4-5 grinds of pepper and combine. Add the cubed beef and toss to coat well. Leave to marinate for 1 hour.
3. 3
   While the meat is marinating prepare the onions and the zucchini. For the onions, pour a little olive oil, Vincotto, salt and pepper into a shallow pan placed over medium heat. Add in the onions in quarters and cook very slowly for 45 minutes to one hour. The onions should be very soft. Be careful as you turn them to try and keep them in the quarters.
4. 4
   For the zucchini, pour the olive oil in a large frying pan placed over medium high heat. Add in the sliced zucchini, a little salt and pepper and cook for 4-5 minutes, turning them once. They should have softened slightly. Keep warm until they are ready to be used.
5. 5
   Assemble the skewers in the following manner. Skewer the end of one piece of zucchini. Add a piece of marinated beef onto the skewer and wrap the zucchini around the beef so that it cups around half the beef. Add a piece of the red onion and bring the zucchini around on top of it. Keep alternating between the beef and onions and forming the zucchini in an s shape around them. Fill all the skewers in the same manner.
6. 6
   For the tomatoes, Carefully thread four tomato halves onto each of the rosemary stems. The easiest way to do this is by pushing the skin side of the tomato through the twig-like end of the rosemary. Place all the rosemary skewers onto a plate and add a little salt and pepper to each one.
7. 7
   30 minutes before you wish to grill the beef, light your barbecue or, if you have a gas-fired grill, pre-heat it 15 minutes before grilling. Once the flames have subsided but the barbecue is still hot, cook the meat for 8 minutes, turning the skewers over 2 or 3 times during the cooking time. This will give you medium rare meat.
8. 8
   Grill the tomatoes on the side of the barbecue where the temperature is less hot. They will need to cook for 5-6 minutes, turning them once or twice. Serve alongside the marinated beef and with the herb mayonnaise.
9. 9
   To make the herb mayonnaise, put the egg yolk, mustard and lemon juice into a blender. With the motor running on the lowest speed, very slowly add the vegetable oil in a teaspoon at a time. You should have a very thick mixture. Once the vegetable oil has been completely mixed in with the mustard, slowly drizzle in the olive oil, always with the motor running, but now at a faster speed. You will need at least a ½ cup of olive oil. Once the mayonnaise is nice and thick you can add in all the herbs, some salt and pepper. If you like to have your mayonnaise a little sharp, then add in a little more lemon juice.