The key to a perfect, kabob-ready bell pepper cut is leaving enough pepper to soak up all those good marinade juices, even though it will shrink as moisture evaporates over the flame.
Cutting off the top of the bell pepper provides a flat base for cutting and allows you to pluck out the seedy core in one go.
We recommend grilling veggies and meat kabobs separately to ensure that everything is cooked perfectly, considering their vastly different cooking points.
Dicing veggies for kabobs requires thoughtfulness; they should be large enough for a good grip on the skewer but not so big that they overwhelm other ingredients.
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