1. Chop peppers and onion and cut pork into cubes.

2. In a large bowl, combine brown sugar, chili powder, smoked paprika, garlic powder, cumin, salt and oil.

3. Place pork in bowl and mix to coat well.

4. Thread pork onto skewers. Thread vegetables onto separate skewers.

5. Preheat barbecue to high, approximately 290 °C (550 °F).

6. Reduce temperature to medium, approximately 200 °C (400 °F). Turn off burner(s) in the middle of the barbecue.

7. Place vegetable skewers in the middle of the grill, close lid and cook for 7 minutes.

8. Turn vegetable skewers and place pork skewers on the grill over a lit burner. Close lid and continue cooking for 8–10 minutes, turning a few times.

9. Meanwhile, chop cilantro and cut lime into wedges.

10. Remove meat and vegetables from skewers and serve in tortillas with salsa and cilantro. Top with lime juice.

This recipe is best assembled at the last minute, but the pork and vegetables and keep for 4 days in the refrigerator.

From the book BBQ santé by Geneviève O’Gleman in collaboration with Les Éditions de l’Homme