Instructions

1. Fill a large mixing bowl with water and place it on your counter top. Soak the wooden skewers for 30 minutes to prevent them from burning during the cooking process. Remove the skewers from the water and dry them with a paper towel.

2. Place your boneless pork chops on a cutting board. Slice the pork chops into 1-inch cubes with a sharp kitchen knife. Chop your favorite seasonal veggies into pieces that are roughly the same size as your pork cubes.

3. Slide a piece of pork to the base of the skewer followed by a veggie. Repeat the process to create your own unique combinations. Sprinkle seasoning salt and black pepper onto the pork kabobs to enhance the flavor, if desired.

4. Prepare your grill. If using a propane grill, follow the manufacturer's directions for lighting to a medium setting. For a charcoal grill, pour the hardwood charcoal into the base of a charcoal chimney. Crumple a few sheets of newspaper and place them into the base compartment of the charcoal chimney. Place the chimney onto the horizontal grate of your charcoal grill.

5. Insert a grill lighter into the base of the chimney and ignite the newspaper. Remove the chimney and grate as the charcoal briquettes begin to glow orange. Pour the hardwood charcoal into the base of the grill and replace the grate.

6. Align your pork kabobs 4 to 6 inches away from the glowing coals. Turn your kabobs after 5 minutes of cooking using a pair of tongs. Allow your pork kabobs to cook for an additional 5 to 7 minutes.

7. Insert the needle of a meat thermometer into one of the pork kabobs to ensure the internal temperature has reached 145 degrees Fahrenheit.