To prepare the marinade we take a large bowl and add all the wet and dry ingredients, basically everything! Mix well.
Add the pork chunks in the marinade, tossing them to be coated well. Cover with plastic wrap and refrigerate overnight.
An hour before cooking the kebabs, take it out of the refrigerator and skewer them on wooden skewers, loosely next to each other.
In the meantime, prepare your charcoal and let them get well rested and to create a nice grey ash. Place a rack over the charcoals, about 20cm above and place the kebabs on it. Grill for about 20’ while turning couple of times and until they get a nice charred colour. Remember to brush them couple of times with the remained marinade.
Remove from the charcoals cover with foil and allow to rest for 10’ and serve with a refreshing corn-peppers-tomatoes-avocado salad.