We used a combo of meat, mushrooms, cucumbers (these were accidentally purchased, I thought they were zucchini), bell peppers, and pineapple.
Tips for newbie grillers like myself courtesy of this lovely guy, Dave!
-Marinate your chicken/steak overnight in a bag ful of Italian dressing
-Soak the shishkabob skewers overnight in water so they don't burn.
-Buy "Match Light" charcoal. It already has lighter fluid on it so it stays lit.
-Allow your charcoal to burn for 30 minutes until all the pieces are gray in color before putting the meat on.
-Pour the pineapple juice over your kabobs for a yummy flava.
Charcoal grill: $29 Wal-Mart
We wanted to eat them outside, but as you can see, it's still freezing here. UGH!
Murph's boyfriend, Harley. They play nonstop.