Before barbecuing, soak the bamboo skewers in cold water for 4 to 24 hours. This will prevent them from burning as quickly as they would if used unsoaked. The longer the skewers are able to soak, the less likely the moisture will escape while they are on the barbecue.
When preparing your kebabs, make sure you keep different types of meat separated to reduce the risk of cross-contamination. This is a concern, as safe cooking times and temperatures are different for chicken and beef. Using separate plates for each meat is an easy way to make sure they stay separated. Any plates that were in contact with the raw meat must be fully washed before being used again.
When placing kebabs on the grill, position the skewers so that the long, bare ends are not directly on the heat. To flip the kebabs on the grill, do not grab the skewers, as they can be very hot. Instead, use tongs to grab onto the meat. Once the meat is cooked through, remove the kebabs with a clean pair of tongs. Place the cooked kebabs on a new, clean plate and serve.