Brine-herbed Pork Kebabs

1/3 cup brown sugar
1/3 cup coarse salt

1 qt hot water
1 qt ice
1 more qt cold water

2 tsp coriander seeds
1 tsp red pepper flakes
1 stick cinnamon
2 tsp mustard seed
2 tsp cumin seed
1 tsp celery seed
2 tsp mixed whole pepper grains

1 1/2-2 lb boneless pork roast, butt or loin
1 red, yellow or orange pepper, cut into 1-inch pieces
1 purple onion, cut into 1-inch pieces
1 lemon, quartered

In a microwaveable bowl, dissolve the sugar and salt in the hot water, microwaving if necessary. Pour into a large pot and Add the ice and cold water to bring to at least room temperature. Otherwise refrigerate to cool completely. Add the brining spices to the cold liquid and submerge the pork into the brine. Make sure the meat is completely covered with brine. Cover tightly and refrigerate for 24 or ideally, 48 hours. Remove pork from brine, pat dry with paper towels.

Heat grill. Cut the roast into 1-inch cubes. Alternate cubes with peppers and onions on 4 long Kebobs skewers. Spray with cooking oil and grill 2-3 minutes per side, 8-12 minutes total. Sprinkle with lemon and serve. Serves 4-6.