Leg of lamb is the traditional choice for kabobs.
There are other meats and seafood (shrimp kabobs are the best!) that work just as well, such as beef, pork, shrimp, tuna, and swordfish.
For beef, go with bottom sirloin. For pork, consider center cut boneless chops, boneless lower leg (shank end) or shoulder.
You can even work the grilled chicken breasts to make an amazing chicken kabob, it's up to you.
Boneless, skinless chicken thighs are another scrumptious choice for shish kabobs.
Leg of lamb and pork shoulder may require removal of fat, silver skin, and connective tissue before use.
Think tropical-inspired spicy lime-flavored tuna and mango kabobs, for example.
Dice your fruit or veggies into roughly the same size and thickness as your meat or seafood.
If you want to use veggies that don't cook quickly, such as carrots and potatoes, blanch them first until they're fork tender. Then marinate and grill them.
A great marinade with bold, spicy flavors seem to bring out the best that kabobs offer your palate.
A marinade is essentially a glorified vinaigrette, containing an acid, a fat, and spices/aromatics.
Add the marinade, meat/seafood, fruits or veggies to a nonreactive bowl or resealable freezer bag.
Mix gently to coat each cube or chunk with marinade.
Cover the bowl with plastic (or seal the freezer bag).
Transfer the bowl/bag to the fridge.
Let the marinade impart flavor for up to (but no more than) 3 hours.
For seafood, keep it under 30 to 45 minutes.
Marinade ingredients may include: soy sauce, lemon juice, teriyaki sauce, mustard, apple juice - whatever you like.
Kabobs cook best on medium-high or high heat.
To achieve this with charcoal, spread two layers of coals for a thick, single-level fire.
If you have a gas grill, turn the heat up high and keep it there.
Let the grill get extra hot before you begin to cook.
This is a good time to soak your bamboo skewers (if you're using bamboo).
Let them sit in water, completely submerged, for at least 30 minutes.
Thread the meat/seafood, fruit and veggies on your skewers, alternating the layers of each type of food chunk.
Thread the skewers so that they're fully packed and each layer touches, but not so that each skewer is overloaded.
With cubes of food abutting, each loaded skewer takes a little longer to cook.
This tends to yield juicier results. Lay the threaded skewers on a small rack or baking sheet.
Although the marinade contains oil, brush your hot grill grate with oil just the same.
A light layer of oil seasons your grill grate and prevents the kabobs from sticking.
Grill each kabob roughly 1½ to 4 minutes on each side, transferring any kabobs that brown too quickly to indirect heat.
To achieve medium rare to medium results, shoot for an internal temperature of 150 to 165 degrees Fahrenheit for meat and 145 to 150 degrees Fahrenheit for seafood.
Transfer the kabobs to a serving plate, and cover with foil until ready to serve.