When you cut meat into cubes for kabobs, make sure you cut them into good-sized cubes, at least 1 1/2 inches thick. These are large enough to hold up to grilling and to not fall through the grill rack if one slips off the skewer. For sturdy kabobs that are easy to turn, lay two skewers next to each other and thread the meat and vegetables on both. The food cannot twist on the skewers. You will need twice the number of skewers called for in the recipe.