Not sure that it matters much. Veggie, meat, veggie, meat... fill the skewer.
Barring tomatoes, I'll make a mix of evoo and spices to marinate the veggies in over night. I've never done kabobs with anything other than beef, so I can't comment about that. My beef preference is chuck. Most other cuts seem to wind up hard and chewy. Marinate the chuck (cut up chunks) overnight as well.
Plug and play. About half way thru, I'll baste the ingredients with their particular marinade. Maybe a spritz of apple juice over all.
