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!
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