I finally had a skewer burn up on me while grilling kabobs! Had to run back inside for tongs.
These marinated for two days because I didn't want to stand out on the porch in the rain to cook them.
I used this mild garlicky soy-free dressing as the marinade.
I sprinkled salt on them before grilling, and didn't use a sauce. They were the mildest of the kabobs I've made this year, with a nearly pure meaty flavor - which was surprising since I expected vinegariness from being in the marinade for so long.
If you want to use a vinaigrette for kabobs this marinade is my favorite.