bbq: the kabobs will have shrimp,beef,chicken,onion,peppers tomatoes... the question is what is the best kind of beef to cube and has right amount of fat to cook on the bbq. And what would be the best marinade to use. preferably something already made in a bottle. And about how long should they be cooked.. thanks in advance for the help.|||I kebab all summer long....amazingly good food!!! For the beef or lamb, use a piece of beef tenderloin cut into 1 to 1-1/2" cubes. Put them in a Ziplock bag with 1/2 bottle of Greek Vinaigrette dressing and 1 tsp fresh ground pepper. Grill for 1 - 2 mins on each side. (4-6 mins total) For chicken, the only marinade you need is a mix of either lemon or lime juice and olive oil (about 1/3 cup each for every 3 chicken breasts). Add in a tsp each of salt and fresh ground pepper. Anything else will just burn away, so this is more than enough seasoning. Your veggies provide the rest of the taste. Grill for 2 - 3 mins on each side (approximately 6 - 8 mins each, depending on thickness). For shrimp, peel and devein them, then marinade in 1/2 cup of lime juice. Brush with olive oil just before grilling. No salt needed, but a little pepper over the top is fine. Grill for 1 min front and 1 min back or just until pink. For your tomatoes, the secret is not to slice them. You want to find the smallest Roma tomatoes that you can find. They're larger than cherry tomatoes, smaller than regular tomatoes, and have a very firm flesh. When you skewer them, go through the stem end and out the bottom. Never go side to side. Your onion should be on the sweet side, such as a Vidalia or yellow onion. Cut the onion into quarters and keep 3 layers together on your skewer. Too thin and they'll just burn up. Your peppers can be any mix of red, yellow, orange and green. Slice right across the top and right across the bottom (the big curve would be a hindrance). Remove the seeds. Cut into quarters, then each quarter in half until you have approximated the shape of a square. Regular mushrooms are just fine. Soak them for 20 mins in lemon juice and olive oil. If you use metal skewers, start and end each with pepper slices. That will help them stay in place on the grill better. Then alternate the onion, meat, tomato, mushroom and more pepper. The goal is generally 3-4 pieces of meat and then any mix of veggies per skewer. If you use bamboo skewers, you'll need to soak them a good 20-30 mins so that they don't burn up on you. Then skewer the food on. Since they're smaller, your goal is 2 pieces of meat per skewer. Your coals should be VERY gray. If your grill is gas, you want a medium heat. You're going for a very slow roast. Brush on olive oil (NOT extra virgin, just cold pressed) over the veggies just before putting on the grill. If you put it on too soon, most of it will roll right off. To serve the beef or chicken, you can eat as is, or serve with steamed pita bread and Greek tzatziki sauce. Or you can can serve with heated corn or flour tortillas and sour cream/salsa. For the shrimp, eat as is, but don't let people eat from metal skewers. Your red meats should not be cooked all the way through or they'll be tough. You want them pink inside. Your chicken should be cooked through, and you can check by slicing into a center piece with a knife. Shrimp should be just barely done because it gets tough quickly and will keep cooking even after it's off the grill. Hope this helps. Have fun!|||at my house|||Marinate in Italian Dressing Chicken needs to be cooked to an internal temp of 160*F. Flat pieces are easier to cook than cubes-4 minutes each side on high heat. Beef should be 140*F for medium- If cubes 2 minutes on each side over high heat then move to a cooler spot on the grill to finish cooking. If flat strips 3 minutes on each side. I like to use stew meat, fillet or top round Shrimp will only need 2-3 minutes on each side so put them on last. You can also marinate in old bay and olive oil. Cook the veggies on separate kabobs. If using a gas grill put some wood chips wrapped in foil above the burner for a smokey taste.|||I think that top sirloin or any thick, steak meat would be great. Also, a really easy -no bottle- marinade is olive oil, garlic, salt, pepper, and soy sauce all mixed together. Leave the meat and veggies in it for a while, then put them on the sticks.|||The shirmp and vegies are going to cook faster than the beef. I separate the ingredients and start the beef first, on a skewer of their own, then the onions and peppers, shrimp and tomatoes last. All ingredients are on their own separate skewers, this makes it easier to cook as you can put them on at different times. IF the shrimp is not pre-cooked (already pink) then they will have to stay on the BBQ until they are done which would take a little longer. I marinate my meat in Italian dressing with with added garlic powder - not salt. You can also brush on the italian dressing onto your vegetables while they are cooking.