|Boneless pork||2 Pound, cut into 1 inch cubes|
|Olive oil||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Tablespoon|
|Dry mustard||1 Teaspoon|
|Celery seeds||1⁄2 Teaspoon|
|Dried rosemary||1⁄2 Teaspoon|
|Rubbed sage||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
Place pork cubes in a large shallow container.
Combine remaining ingredients, stirring well; pour over pork.
Cover and refrigerate at least 8 hours, stirring pork occasionally.
Remove pork from marinade, reserving marinade.
Thread pork on skewers.
Grill kabobs over medium coals 30 minutes or until desired degree of doneness, turning frequently.
Baste kabobs with marinade during last 10 minutes of grilling time.