I got this recipe from the king of barbeques: if I tell you he lives in Ireland you will never believe me! During the winter, or on a rainy day, you can cook the kebabs under a very hot grill instead.They are delicious accompanied by a fresh garlic and mayo cucumber salad.
(Franita in the Kitchen)

What you need (for 4-6 kebabs):

1lb of diced pork
1 red pepper
1 fresh pineapple
1 large onion
8 button mushrooms
2 tbl of Garam Masala
3 tbl of honey
1 tsp olive oil
Salt and pepper to taste

What you need (for the accompanying salad):

1 cucumber
1 clove of garlic
3 tbls of mayonnaise
4 tbls of milk
Salt and pepper to taste

How you do it:

If you are using wooden skewers, soak in warm water for 20min before using them, this will stop them from burning.

Prepare your red pepper and onion into eights and slice up your fresh pineapple into rings and cut into chunks. There is no reason why you can’t use tinned pineapple, I just like fresh stuff. Leave your mushrooms whole; give them a quick rinse and pat dry.

Warm the honey, olive oil and garam masala in a small dish; do not boil, just heat to make a fluid mixture.

Take your skewers and place your ingredients on them; remember: mixing colour always makes your food look appetising. Place your prepared skewers into a shallow dish and pour your honey dressing over them.Leave stand for 30 minutes.

Place under a grill or on a barbecue and cook turning the skewers regularly to evenly brown. It should take around 25 minutes.

In the meantime, prepare the salad: Crush the clove of garlic and mix it into the mayonnaise and milk in a mixing bowl adding salt and pepper to taste.

Slice your cucumber into thin slices and throw into a salad bowl, pouring the mixture over it. You can add more milk to make the mixture more fluidic, as your taste. Add salt and pepper to taste. Leave stand in the fridge for 20 minutes before serving.