For my mileage, American kebabs benefit from being made with well-marbled good quality meat (provided the BBQ is sufficiently hot). The fat caramelises more from all the extra surface area, keeps the inside moist (which should still be pink, of course).

Obviously, you can make them with other cuts too. But these were definitely cooked well, and it was like a stick with 5 little medium-rare ribeye steaks, rather than charred/tough meat (which if they overcooked the ribeye, it would have been).

For the record, my favourite US-style BBQ kebabs were some combos that I had at a July 4 thing. Beef cheek/beef tongue/pork shoulder slathered in a spicy-sweet mango BBQ sauce and cooked very hot until charred/golden (sort of Yakitori style).