I usually marinade the meat but not the veggies. Then, as the kabobs are cooking I brush on the same marinade (not the stuff that had the meat in it, however. I set some aside before the meat goes in).
As far as the grill, I use a Weber Kettle and alway cook with the lid on. A chunk or some chips will add a nice smoke flavor.
"Ron Rico, Boss. You can call me Captain Ron..."
The Naked Fatty!
FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle
Remembering a friend