Chop the first 6 ingredients into 1 inch thick pieces.
Stick the meat and vegetables onto the skewers in the order of your choice.
Trim bottoms and peel off the first layer of the brussels sprouts.
Place on a piece of foil, sprinkle with salt and pepper (optional) and add the butter (margarine, olive oil, or vegetable oil will do)
Wrap in foil twice. Place on the grill with the kabobs and cook on low heat for 20 minutes.
Grill kabobs on low heat, turning as needed (10-15 minutes) or until meat is cooked through and vegetables are tender.