The best meat for doing kabobs that I've found is the trimmings from a whole beef tenderloin.  It just takes a couple of minutes on each side for great kabobs.  These particular bobs were seasoned with a basic steak seasoning and served up with some grilled sushi rice (see vegetables page).

Soaking the bamboo skewers for a while and/or wrapping the exposed ends in foil helps to keep them from burning.