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Cut the pork into bite sized pieces. Soak them in a marinade made ​​from wine, soy sauce, grated onion, pressed garlic, olive oil and red pepper, ground cumin and chopped parsley. Allow the meat to marinate best for one night, but maybe a few hours.

Cut vegetables in size slightly smaller than the size of the pork pieces, because if you are larger, you burnt and the meat remains raw. Begin to stack skewers - slab of meat, a piece of onion, a piece of green pepper, zucchini, tomato, red pepper and meat again.

An so on while stocks last. Bake the skewers on the preheated grill, and rub in advance the grill with onion. Bake about 15 minutes on all sides. Occasionally smear skewers with marinade.