I'm looking for a method to make a plate sauce with a jelly consistency. The type of suace you would typically see on a plate in a restaurant, where they place a dallop of sauce on the plate and spread it with a spoon.  I don't want to use mayonnaise as a base, but rather something with a jelly consistency, with preferably little or no flavor, this way I can add flavor to my liking.  I have tried to make a jello using beet juice and a packet of clear unflavored jello, letting it harden and then blending it up in a food processor, but the final product would not smear, it just recongealed despite the blending.  Any ideas? 
Having the vegetables and meat marinate or assembled together is fine, so long as the finished item is thoroughly cooked.  When grilling skewers, you cook long enough to have the meat to a safe temperature, so the vegetables should be cooked through by then.  For greatest safety, make sure there is a little spacing between the items on your skewer, and if this is not done make sure they are cooked through. 