The DW (originally from the Georgian Republic) made some pork kabobs. Kind of like Georgian or Russian street food. Anyway, in Georgia she would just ask the butcher for kabob meat. What's the best type of pork to use for something like that? She marinates cubes overnight in a sliced onion mixture, then we cook them over a charchoal fire.
I'd go for the loin. While it's fairly lean, it's suited for a fast high temp cooking method such as grilling. Other common cuts, such as the butt or shoulder would have more fat but would be tough. These are slow cooking cuts.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan