Separate skewers for meat and veg is the move.

I would not alternate meat and vegetables on the same skewer.

The problem is simple: meat and vegetables cook at different speeds. Chicken takes longer than bell pepper. Shrimp takes seconds. Onions need char but not mush. If you cram them all on one stick, you end up with overcooked veg or undercooked meat – or both. It’s a balancing act that doesn’t balance.

The fix is boring but effective: use separate skewers for meat and vegetables. Cook each to its own done-ness, then serve them together on a platter. Guests can build their own. Nobody cares if it came off the same stick.

If you’re dead set on alternating (for looks, for the Instagram), then cut your vegetables larger than you think – like big chunks of onion and zucchini – and cut your meat smaller. Skewer everything loosely, not packed tight. And consider par-cooking dense veg like potato or carrot first. Blanch them for a minute or grill them separately for a few minutes before skewering.

But really: two skewers, one result. You want even cooking, not a puzzle.