Food nourishes, arguments diminish us all. Here are some general tips
for grilling and kebabs get grilled.
This is from a much larger article:
http://www.inmamaskitchen.com/grill_...Q/cookout.html

I hope this will help:

Tender cuts of meat are best for grilling. Less tender cuts can be
grilled but should be first tenderized by pounding or marinating.

Steaks or chops should be at least an inch thick for best results.

Meat cooks best and with more flavor if allowed to reach room
temperature before grilling.

Meat and fish should not be salted until after cooking. Salt tends to
draw out the moisture which may give a drier and tougher result.

Oil or butter based sauces may be applied during the duration of
cooking, but tomato and/or sugar based sauces (barbecue sauces, for
example) should be applied only during the last 5 minutes of cooking,
else they will burn.

Prepared frozen fish may be placed on the grill directly from the
freezer.

Always keep wind direction in mind. Cooking times may vary according to
how windy the day is and whether the cooking surface is sheltered from
it.