Separate your skewers.

Cook them on separate skewers.

That’s the whole trick. Put all the meat on some skewers, all the veggies on others. They cook at completely different rates — chicken or beef needs time to hit temp, while peppers and onions char up in minutes. If you cram them together, you either get undercooked meat or sad, burnt veg. No one wins.

Separate skewers let you pull the veggies off when they look perfect, and leave the meat on until it’s done. You can even stagger them on the grill — veggies first if you want them extra charred, then meat. Or vice versa. Total control.

Don’t overthink marinades or cutting everything the same size. Just give each ingredient its own skewer. It’s the laziest route to a good kabob.

Future you will thank present you when you’re not picking raw chicken off a burnt onion.