1. Soak your skewers in warm water before grilling. I lay a couple of paper towels over the top to keep the tops wet and hold them under the water a bit.
2. Turn the heat down on your grill. Cooking the meat slower will make your meat more tender and will be less likely to char your skewers.
3. Fill the skewers to the top and leave a little 'handle' at the bottom. Hang the handle over the edge of the grilling surface. Just be sure not to close the lid while the ends are hanging over or your kabobs will get flipped right off the grill.