Your kabobs will come out juicy if they are not overcooked. I would make a test by cooking three individual pork cubes on individual bamboo skewers. I would cook one for 2 minutes, flip, and cook for two minutes more. Let rest for another minutes and cut it open. Is it still juicy, is it tender. Using the first test piece, adjust the timing to perfection with the next two pork cubes. And remember, in an oven, the heat is absorbed by the food and so lowers the oven temperature according to the volume of food. In other words, the more you put in it, at a given temperature, the longer it takes to cook.
This isn't true on a grill since the food is cooked by the infra-red radiation, that touches it, provided by the heat source. If it takes two minutes per side to cook one pork cube to perfection, it will take two minutes per side to cook several Kabobs, allowing that you don't space the skewers so closely as to impede air flow to the fire.
Following this testing technique should provide you with the info you require to make perfect kabobs.
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