Pork tenderloin & veggie kabobs recipe

12 (8-inch) wooden skewers 2 tablespoons fresh lime juice 2 tablespoons SE Grocers 100% pure olive oil 2 teaspoons lime zest 1½ teaspoons SE Grocers chili powder 1/2 teaspoon ground SE Grocers Mediterranean sea salt 1/2 teaspoon ground SE Grocers black pepper 2 small pork tenderloins (about 1 pound each), cut into 1½-inch pieces 2 orange and/or red bell peppers, cut into 1½-inch pieces 1 SE Grocers red onion, cut into 1½-inch pieces