1 1/4 lb. boneless lean pork loin
2 med. onions (cut in half long ways and peel away each layer)
1 lg. red bell pepper, cut in 15-16 equal sized pieces
1 (16 oz.) can whole potatoes (leave whole unless too big to fit on skewer)
1 (8 oz.) can chunk pineapple
Several sm. tomatoes

MARINADE:

2 tbsp. fresh lemon juice
2 tsp. finely chopped garlic
1 tbsp. dried sage
2 tbsp. soy sauce
2 tbsp. red wine vinegar
1/8 tsp. cayenne pepper
2 tbsp. honey (the Myers' brand is very good!)
2 tbsp. olive oil
Ground pepper to taste

Combine all marinade items and mix meat with it. Meat should be cut into 1-inch pieces prior to marinating. Let marinate in refrigerator at least 3 hours, preferably overnight. One hour before removing meat from marinade, add vegetables and pineapple to season them.

Put all items on skewers, alternating each item. Place over hot coals for 15 minutes, basting with marinade often, being careful not to overcook. This recipe will take about 6-8 skewers.

The key to this dish is in the marinade. Make it according to directions. Use whatever vegetables you like.