Being February, there are traditionally a lot of people making shish-kabobs (seriously). A common problem when making a ground-meat shish kabob is getting the meat to stick to the skewer and not your hands. Here's the tip: constantly dunk your hands in cold water before handling the meat to put on your skewers. Major reduction in stickiness.
Another tip (full disclosure - I haven't tried this) is to use metal skewers and to pre-heat the skewers by themselves before you put the meat on. Then, using oven mitts to hold the hot skewers, when you apply the ground meat, the hot skewers will sear the meat onto the skewer. Sounds good in theory. Watch your fingers though.