Shishkebob, and Foreman Grills Question

A meal that is part of any warm weather we have, spring, summer and fall, shishkebob. There are several spellings for this meal, including shish kebab. My computer keyboard doesn't allow for the Turkish typing of sis, which is pronounced shish.
We use metal skewers (shish), some of them are from Turkey and are the best kind which means that the blades are a little flattened and not round, so the meat doesn't slip and turn as you turn the skewers.
I learned to savor this meal the year I was in college in Istanbul, Turkey, where it is a popular dish.
Small pieces of lamb, steak, pork, chicken or shrimp, about 1 or 2 inches across, add lots of veggies and voila.
We like onions, green peppers, tomatoes and mushrooms.
Notice that the meat is on a separate skewer. This is important since the meat takes longer to cook. If you put meat and veggies on the same skewer you can end up with raw meat and charred vegetables.
You may marinate the meat in olive oil and lemon juice or a marinade of your choice, or just baste with the marinade while cooking the shishkebob.
My husband volunteers to be in charge of prep and cooking.
Thank you dear hubby.
George Foreman Grills
I have read that the George Foreman grills are handy for cooking vegetables, like green beans. Have you tried this? I don't have one of those grills and am thinking of buying one for the convenience of cooking vegetables indoors on the grill. If you have a George Foreman or similar grill, how do you use it?