Italian Pork Kabobs with Summer Vegetables

Ingredients

• 2 Tbsp red wine vinegar
• 1 1/2 tsp kosher salt, divided
• 1/2 tsp red pepper flakes, or less to taste
• 1 Tbsp extra-virgin olive oil
• 1 Tbsp fresh basil, chopped, OR 1 tsp dried basil
• 1 Tbsp fresh oregano, chopped OR 1 tsp dried oregano
• 2 cloves garlic , chopped
• 1 1/2 lbs boneless pork loin roast, lean only, cut into 1-inch cubes
• 2 small zucchini, trimmed and cut crosswise into rounds
• 2 large bell peppers, seeded and cut into 1-inch squares
• 6 metal skewers
• cooking spray

Instructions

1. Prepare outdoor grill for direct medium-hot grilling. Lightly coat cooking grate with cooking spray. For a gas grill, preheat grill on high. Adjust temperature to 400°F. For a charcoal grill, build fire and let burn until coals are covered with white ash. Spread coals and let burn for 15 to 20 minutes.
2. Whisk vinegar, 1 teaspoon salt, and red pepper flakes together in large bowl. Whisk in oil. Add basil, oregano, and garlic. Add pork loin and toss to coat. Spread zucchini and bell peppers on top of pork, season with remaining ½ teaspoon salt, and let stand 5 minutes. Stir to coat with marinade. Do not marinate longer than 15 minutes.
3. Skewer pork, zucchini, and bell peppers, alternating ingredients, onto 6 metal kabob skewers.
4. Place kabobs on grill and cover grill. Cook, turning occasionally, until pork is browned, about 10 to 12 minutes. Let stand for 3 minutes, then serve.