Rosemary Pork Kebabs
- 1/2 cup vegetable oil
- 1/4 cup orange juice
- 1 teaspoon rosemary leaves, crumbled
- 1/2 teaspoon salt
- 2 medium onions
- 2 large green peppers
- 8 medium mushrooms
- 2 pounds pork cut into kebab size
- Cut vegetables into kebab size. Mix everything together in a plastic bag along with the pork which has been pricked all over. Marinade overnite turning now and then.
- Place veggies and pork on skewers and grill until done, turning often.