Soak 10-inch
wooden skewers in water about 30 minutes. cut boneless pork into
good-sized chunks. If desired, marinate for 30 minutes before
barbecuing. Prepare washed vegetables - firm cherry tomatoes, squares of
bell pepper, chunks or red or yellow onion. Thread one chunk of mean,
one chunk of onion, one cherry tomato, one chunk of meat and two bell
pepper squares, alternating onto each skewer. Turn grill to medium heat;
coat rack with non-stick cooking spray. Place kabobs on grill. Cook five
minutes on each side or until meat is done, basting occasionally with
marinade. Pork will be white inside when cooked. Kabobs can also be made
with any firm-fleshed fish such as halibut, swordfish or shark.