A Versatile Dish to Create
The key to making a good kabob is taking the time to ensure your ingredients are cut to roughly the same size and thickness. That way, everything cooks evenly and you get a lovely finished result. Kabobs are very versatile things to cook -- they can be barbecued, grilled or roasted. Have a go at trying out different combinations of meat and veggies. Things like mushrooms, onions, chiles, zucchini, and bell peppers all work really well with kabobs.
If you're using wooden skewers, trim them down so they fit in your pan and soak them in water for at least 30 minutes so they don't burn. Preheat a grill pan on a high heat for 5 minutes and let it get screaming hot. Slice the pork into roughly 3/4-inch pieces. Wipe the mushrooms and cut the stalks off. Depending on their size, either leave the mushrooms whole or cut them into chunks the same size as the meat. Peel and halve your onion, then quarter each half. Pull the rosemary leaves off the woody stalks. Zest one of the lemons and finely chop with the rosemary. Mix with the cumin and a good pinch of salt and pepper and scatter over your clean work surface. Drizzle the meat, mushrooms, and onions with olive oil and roll them in the rosemary, lemon zest, and cumin. Skewer a piece of pork, followed by a piece of onion or mushroom, and repeat until all the pieces have been used. Don't squeeze things too tightly on the skewers -- if you leave little spaces, it means the steam and heat can get in there and cook everything. Drizzle the kabobs with oil and season well with salt and pepper.
Put your kabobs on the hot grill pan and push them down gently. Cook for about 8 minutes in total, turning every 2 minutes so that you cook all four sides, until everything is golden, slightly charred, and the pork is cooked through. Use a sharp knife to cut into the pork and check it's ready. If it's still a bit pink, continue cooking for a few more minutes. Once the pork's done, give the kabobs a tiny drizzle of olive oil, a little more salt, a good squeeze of lemon juice, and a tiny drizzle of honey. Cook for another 30 seconds, turning as you go.
Put your kabobs on a plate and drizzle them with the lovely juices from the pan. Serve with lemon wedges and anything from dips, salsas, sour cream, to salad or rice -- you name it, it'll go well with these.