Sure!

You need: 3.5 pounds of pork shoulder (or butt). Can also use chicken or lamb instead (you can do beef, but usually its better not to since beef is best medium rare and this is being marinated)

1 and a half cups of red wine
1 cup sunflower oil
½ cup white vinegar
6 bay leaves
6 garlic cloves
5 onions
2 teaspoons crushed red pepper flakes
2 teaspoons salt, 2 teaspoons black pepper
Metal or wood skewers and charcoal.

Cut the pork into cubes (about bite size).
Put them in a non reactive container (like a metal pot).
Over it pour the red wine/sunflower oil.
Chop 3 onions finely minced and drop them on top.
Chop the last two onions into fours so that individual pieces can go on the skewer and separate the meat (but not large enough to stick out past the meat), drop them in.
Crush the bay leaves, drop it on top of the meat
Finely mince the garlic, drop it in.

Add the spices, and finally pour vinegar on top and cover (the acidic solution will begin to cook the meat).

Let it sit refrigerated overnight (or a day if you want it for later).
Stick the meat pieces onto the skewers, and fry them on a charcoal grill over an open flame (about 15 minutes) while turning them every now and then.