There are typically two types of skewers used for Kabobs - metal or bamboo. In general, the bamboo skewers are easier to work with, but always remember to soak the skewers in cold water at least 45 minutes prior to grilling or the bamboo will catch on fire.

If you want to try something different, especially with the pork or lamb kabobs, use fresh rosemary stalks. Simply remove the rosemary leaves, leaving about an inch or an inch and a half at the top. Soak the sprigs in cold water overnight if possible, but at least 6 hours before using.

You may want to poke a hole through your meat or vegetables with a metal skewer before using the rosemary, just to make threading the rosemary easier.

You can also use uncooked spaghetti for the uncooked (sweet) kabobs. But the spaghetti is not very strong, so be careful of the amount you use on each.