Although it's traditional to cook pork until well done, this isn't necessary. As long as the insides have reached about 160F (70C) on a meat thermometer, it's safe to eat (and stays juicy too!).
750 g boneless pork loin, cut in 1 1/2-in. cubes
1/3 cup lemon juice
1/4 cup olive oil
2 garlic cloves, minced
1 tsp crumbled dried oregano
1 tsp salt
1/4 tsp black pepper
8 12-in. bamboo skewers
1 medium green sweet pepper, cut into 1-in. squares
1 medium onion, cut into 1-in. squares
20 cherry tomatoes, or grape tomatoes
Place cubed pork in a zip-top plastic bag. In a small bowl, mix together the lemon juice, olive oil, garlic, oregano, salt and pepper. Pour this marinade into the bag with the meat, press out as much air as possible and zip the bag shut. Smoosh the bag gently by hand to make sure everything is well coated. Refrigerate for at least 2 hours or overnight.
Soak bamboo skewers in water for at least 30 minutes.
Drain the marinade from the meat and discard it. Thread the marinated pork cubes onto the soaked skewers, alternating with onion, green pepper and little tomatoes. (Some kids prefer their veggies uncooked and separate - in which case, leave them off the skewers.)
Preheat the barbecue grill to medium. Place the skewers on the grill and cook, turning once, 5 to 7 minutes per side or until the meat is cooked through.