Any meat or vegetable can be layered in the kabob box. It’s pretty easy…just layer different meats (and vegetables if desired) into the box, attempting to get the layers even and uniform. Use something solid and sturdy (like a chunk of turkey breast, pork, chicken breast) as your first (bottom) and last (top) layers to secure all of the other layers on the skewers. Once the box is full, place the cap on the box. I use bamboo skewers (12-inch) for the kabobs, but I use a single metal skewer to make the initial penetration through the meat, remove it, and replace it with bamboo. The bamboo skewers can sometimes fail in this step. Once the skewers have been inserted, run a thin-long knife through the three slots, using a gentle sawing motion to carefully cut through the layers from top to bottom. Rotate the box to the next side and repeat the step to cut the skewers in the other direction. You are now ready to remove the skewers from the box. Remove the bottom of the box and gently push the skewed meat mixture out of the top of the box. Set the  block of meat on a cutting board and use a knife to separate the individual skewers. I like to create “double” kabobs, keeping two skewers in each portion.