Directions:

In a large resealable plastic bag, combine the oil, lime juice, parsley, vinegar, jalapenos, salt, garlic powder and cumin; mix well. Add pork and turn to coat. Seal and refrigerate for 24 hours, turning occasionally. Drain and discard marinade.

Loosely thread the pork slices onto metal or soaked wooden skewers. Coat grill rack with nonstick cooking spray before starting the grill. Grill kabobs, covered, over medium heat for 7-8 minutes or until the meat juices run clear, turning once.