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, thread skewers, alternating meat, bell pepper cubes, and onion pieces. Discard any excess marinade.
These kebabs can be made with any vegetables that you prefer including zucchini, summer squash, carrot, eggplant, sweet potato, etc.