Separate meat and veggies onto different skewers

Yes. That is the single best thing you can do.

The problem is simple: chicken thighs and bell peppers do not cook at the same speed. Meat needs more time to get done without drying out. Veggies turn to mush or burn if you leave them on that long. So don’t force them together on one stick. Make meat skewers and veggie skewers. You can still serve them together.

Second biggest tip: soak wooden skewers for at least 30 minutes. Nobody likes half your dinner stuck to a flaming stick. Or just buy metal skewers and skip the hassle.

Third: don’t cram things. Leave a tiny gap between pieces. Crowded skewers steam instead of grill, and you lose that char.

If you really want them on the same skewer for presentation, par-cook the veggies first. Drop them in boiling water for a minute or toss them in the microwave for 30 seconds. Then skewer and grill with the meat. They’ll finish together.

Also, cut everything to similar size. And no, you can’t fix uneven heat by moving skewers around. Just use two skewers.

Your dinner will taste better if you let each ingredient cook at its own pace.