Blueberry Salsa Instructions:

1. Preheat grill to 425°(F).
2. Brush lemon halves with 1 teaspoon olive oil, and season with pepper. Grill for 3-5 minutes, or until lightly charred and softened. Cool, and juice the lemon halves into a medium bowl.
3. Add the remaining ingredients into the bowl, and stir well. Let sit at room temperature while assembling the skewers.

Coffee-Crusted Pork Instructions:

1. Whisk together the brown sugar, coffee, paprika, chili powder, hot smoked paprika, cumin, onion powder, garlic powder, and salt together.
2. Rub the mixture all over the cubed meat. Reserve.

Vegetable Instructions:

1. Whisk together the olive oil, lemon juice, chili powder, paprika, and cumin together in a large bowl.
2. Place the vegetables in the bowl, and stir well to coat.

Grilling and Assembly Instructions:

1. Place the pork on metal skewers.
2. Alternate between the bell peppers and onion, on separate metal skewers.
3. Place the pork skewers on the preheated grill, and cook for 15 minutes, turning once halfway through. Use a meat thermometer to make sure the pork is between 145°(F), and 165°(F), depending on your personal preference.
4. Grill the vegetable skewers until charred and cook through, about 8 minutes, turning halfway through.
5. Remove the skewers from the grill, and let rest for 5 minutes tented under foil before serving.