Make the marinade by mixing the first six ingredients in a small bowl until well combined. Pour the marinade into a resealable 1-gallon ziplock bag and add the meat, squeeze out excess air, and seal the bag well. Turn the bag over a few times to distribute the marinade evenly over the meat. Place the bag in a bowl in case it leaks and marinate in the refrigerator for 4 hours minimum, ideally 24 hours, turning periodically.
Heat the grill to high. In a medium bowl, toss the veggies with the 2 tablespoons of olive oil and season them with salt (1 teaspoon) and pepper (½ teaspoon).
Thread meat and veggies on skewers, leaving a little space between each piece so the pieces cook more evenly.
Lightly oil the grates of the grill. Place prepared skewers on a heated grill; cover grill and cook, turning skewers once, 1-2 minutes per side or to the desired doneness.
Notes
Marinating time: With meats a 24-hour marinade time is best, but 4 hours often is adequate. The proper marinating times is a debatable/controversial topic, that said – you gotta trust someone.
Skewer design spoiler alert: Although kabobs are much more attractive when you mix in multi-colored veggies with the meat on the skewers (like I generally do!!!), the cooking times for each vary, reality is one or the others not gonna be happy. That said, a lot of people suggest putting the vegetables and the meat onto their own individual skewers so as to control the cooking time for each.
Bamboo skewers: If you’re using bamboo skewers, remember to soak them for a few hours before you thread them. Alternatively, if you don’t want to mess with the extra step of soaking you can always invest in reusable metal skewers. I like these flat-style skewers (they come in 12 inches or 17-inch lengths) because they help to prevent the meat from rotating as you flip the skewers. I think they’re amazing!)