Glide vinegar, oil, mustard, oregano, rosemary, garlic, salt and pepper together in a dinky bowl.
Skewer pork, mushrooms, tomatoes, bell pepper items and onion chunks, alternating evenly, on 8 steel or wooden skewers. Location the kebabs in a 9-by-13-scuttle baking dish and pour the marinade over them. Refrigerate (or store in a cooler filled with ice) for a minimal of two hours and as a lot as 8 hours.
Preheat grill to medium-excessive. Capture the kebabs from the dish; discard the marinade. Grill the kebabs, turning once, to desired doneness, 6 to 8 minutes entire. To grill over your campfire, support the skewers over the flames (but fabricate no longer let the flames contact the meals), turning time and every other time, till the meat is cooked to your liking, about quarter-hour for medium.
Equipment: 8 steel or wooden skewers
To ruin ahead: Marinate kebabs (Step 2) for as a lot as 8 hours.