The term "shish kabob" originates from Turkish words literally meaning "skewer" and "roast meat." A traditional Turkish meal of nomadic tribes, shish kabobs are now a barbecue favorite that can be customized for any dietary restrictions and easily feed a large group of hungry guests. Try this tangy, slightly spicy version the next time you pull out the grill for a tasty alfresco dinner.
Pork & Vegetable Shish Kabobs
1.5 pounds pork tenderloin, cubed
1 red onion, cubed
1 red pepper, cubed
1 yellow pepper, cubed
1 cup grape tomatoes
2 tablespoons organic shish kabob seasoning
1/4 cup olive oil
1 tbsp lemon juice
Salt to your taste
Place the cubed raw pork, olive oil, lemon juice and 2 tablespoons shish kabob seasoning in a large Ziploc bag. Allow the pork to marinate in the refrigerator at least one hour, or overnight. Preheat an outdoor grill on high heat and lightly oil grate. Place the marinated pork on pre-soaked, dry skewers, alternating between the onions, peppers and tomatoes. Frequently brush with marinade while cooking, and turn frequently. Cook until meat is no longer pink and juices run clear.