Laura in Tuscon would like some suggestions on preparing chicken and beef kabobs for forty people, and then transporting the kabobs to an event location nearby. Here are a few tips:

Soak the sticks in hot water for a couple of hours, then drain them, then freeze them in a ziplock bag or wrap them in plastic wrap. While the sticks are soaking and freezing, let the meat marinate. Then put the marinated meat on the frozen sticks, and if you are going to barbecue them on site, lay them all out on sheetpans, cover them with a layer of plastic wrap, and then lay out another layer of kabobs. Cover with plastic wrap again, and refrigerate them, don’t freeze them. If you are going to cook them before you transport them, then repeat the above procedure with the cooked kabobs, using aluminum foil rather than plastic wrap. Either way, make sure to get a good seal to protect the food en route. As a general rule, keep the prepared food hot, at 140 F or above, and uncooked food cold, at 40 F or lower, for safety.