Although the recipe below recommends a minimum hour to marinate the meat, you can leave it marinating in the fridge for up to 48 hours.
2 lb boneless pork chops (or chicken), cut into 1-inch cubes
1 cup Italian salad dressing
2 Tbsp dried red pepper flakes
1 Tbsp fennel seed
1 large green bell pepper, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces
24 (6-inch) wooden skewers (soak in water for 30 minutes before using)
Place the meat chunks in resealable plastic bag; add salad dressing, red pepper flakes and fennel seed. Seal bag; then shake it gently to mix contents, coating the meat completely. Remove as much excess air as possible from the bag, reseal. Refrigerate for at least 1 hour to overnight to marinate.
When ready to cook,
Place kebobs on greased broiler pan and broil 5 inches from heat, or grill over medium-hot coals/grill, for about 5 minutes per side.
These kebabs can be made with any vegetables that you prefer including zucchini, summer squash, carrot, eggplant, sweet potato, etc.