1/4 cup fresh oregano, chopped 2 Tablespoons fresh rosemary, chopped 1 Tablespoon fresh Italian parsley, chopped 3 Tablespoons extra virgin olive oil 1 teaspoon lemon zest 1 Tablespoon lemon juice 1/8 teaspoon hot red pepper flakes 4 garlic cloves, minced 1-1/2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 1 lb. boneless pork spareribs, cut into 1-1/2 inch cubes 1 zucchini, cut into 1 inch slices 1 red onion, cut into wedges 1-1/2 cups cherry tomatoes 1 cup cremini mushrooms, stemmed
Place the oregano, rosemary, Italian parsley, olive oil, lemon zest, lemon juice, hot red pepper flakes, garlic, salt and freshly ground black pepper in a food processor; process until finely chopped.
Prepare the grill.
Place the marinade in a large zip lock bag and add the cubed pork. Seal the bag and let sit, turning occasionally for 20 minutes. Thread the pork onto wood (see note below) or metal skewers alternating with the vegetables. Season kebabs with salt and freshly ground black pepper.
Grill the kebabs for about 6 minutes per side, rotating the kebabs occasionally to ensure all sides are evenly cooked. Remove kebabs from the grill and serve.
To prevent the wooden skewers from igniting as the kebabs cook, soak them in water for about 20 minutes before threading the meat and vegetables onto the skewers.