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1. Combine red wine vinegar, soy sauce, vegetable oil, sesame oil, lime juice, and peanut butter, then whisk until peanut butter is mixed into the other liquids. (This will take a little stirring to get it smooth.) When the mixture is well-combined, whisk in the finely minced garlic and red pepper flakes.

2. Put pork skewers into Ziploc bag or plastic container with a snap-on lid, then pour in marinade.

3. Let the pork strips marinate 6-8 hours in the refrigerator, turning it a few times if you’re home.

4. When you’re ready to cook, remove the pork strips from the refrigerator and drain the marinade. (I used a colander placed in the sink to drain the pork pieces.)

5. Let the pork pieces come to room temperature while you oil the grill with olive oil or non-stick grilling spray and preheat grill to medium-high. (You can only hold your hand there 2-3 seconds at that heat.)

6. Grill kabobs, turning several times with tongs so you get nice grill marks on each side.

7. Kabobs are done when the pork feels firm, but not hard to the touch or when meat reaches a temperature of 160F/70C on an Instant Read Meat Thermometer.

8. We cooked our kabobs about 15 minutes, but actual cooking time will depend on the temperature of your grill and temperature of the meat when it’s put on the grill.

9. Serve hot.