Pork Kebabs with Shoyu-Sherry Marinade

Mr. L said he thought these were worth a mention.  Pictured:  Marinated, grilled pork kebabs, as well as some skewered vegetables.   Wait:  Skewer?  Kebab?  Shishkebab? What's correct?  A proper food blogger would know.  I just shove stuff on sticks.  At any rate, I made up a new marinade, and it was a winner.

Cruel Ironing's Sherry-Shoyu Marinade
3/4 cup dry sherry
1/4 cup shoyu (soy sauce)
1 tsp. garlic salt
1 and 1/2 tsp. Chinese five-spice powder
1 tsp. cilantro
1/4 tsp. pepper

Combine ingredients and pour into a gallon Ziploc bag.  Add chunks of pork, beef, or chicken.  Allow to marinade 2 - 4 hours.  Remove meat chunks from bag with slotted spoon and thread onto skewers.  Reserve unused marinade.  Grill skewers as desired.  Boil unused marinade, then use as dipping sauce or pour over meat skewers.