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broiled alone.
The most important thing with any type of kabobs is to have cubes of meat that are the same size for even cooking. Kabobs will cook more evenly if there is breathing space between pieces. When using marinades a rule of thumb for soaking times - fish, seafood, or chicken need to be chilled for 2-4 hours; beef, pork or lamb need to chill for 6 hours or overnight. All need to be turned from time to time. Be sure to save the marinade to brush over the kabobs as they cook.
The fruits and vegetables need no precooking. You can use apple
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