I love making middle-eastern style chicken, beef kabobs with skewered veggies (onions, peppers, yams, carrots). I always cook them over a quality charcoal.
Im still trying to refine my techniques.
Is it best to just brush on a marinade while cooking or to marinade the meat and veggies for a few hours soaking. I usually marinade in olive oil, vinegar, wine and poultry seasoning, fresh garlic. Please share your ideas.