What’s for dinner?

[AreWeThereYet]

I guess I've never found it to be the case.

I don't think kabobs would be a thing if that were true. You skewer the stuff, grill/cook it, and then take it off the skewers and eat it.

So to cook it "properly" you'd have to cook everything separately, then put it on skewers, then immediately take it back off to eat?

To each his own for sure, but I've been doing tons of different versions of kabobs since I was old enough to cook and I tend to like just about all of them.

It helps if you choose your onions and peppers well. Generally sweet onions and peppers that taste good raw will do well in the kabob. The bad thing about the grocery business is the produce varieties are optimized for shelf life, often at the expense of taste. You can get decent sweet onions yellow and red most seasons. Some of the better peppers are the smaller ones they use for salads. When I get ambitious I'll grow my own bulls horn, Marconi, or Anaheim peppers for roasting. I didn't seed my own peppers this spring, but I did pick up some Anaheim and Cal Wonder seedlings.