Trim fat from pork. Cut pork into 1 inch cubes. Cut chicken into 1 inch pieces.
Thread 3 pork pieces on 8 of the skewers, leaving a 1/4 inch space between pieces. Thread 3 chicken pieces on each remaining skewer. Place skewers on tray.
Sprinkle salt and black pepper over pork and chicken.
Cover with plastic wrap, chill for 15 minutes to 2 hours.
Prepare Chipotle Barbecue Sauce. In a saucepan combine 1/2 cup bottled barbecue sauce,1 tablespoon chopped canned chipotle peppers in adobo sauce, 2 cloves garlic, minced, and 1 tablespoon honey.
Bring to boiling, reduce heat. Boil gently, uncovered, for 5 minutes or until slightly thickened. Set aside to cool slightly. Makes about 1/2 cup.
Lightly grease the rack of an indoor electric grill or lightly coat with cooking spray. Preheat grill.
Place the pork kabobs on the grill rack. If using a covered grill, close lid. Grill until meat is slightly pink in center and juices run clear, brushing generously with the chipotle barbecue sauce halfway through cooking.
(For a covered grill, allow 5 to 7 minutes, giving kabobs a quarter turn once halfway through grilling. For an uncovered grill, allow 12 to 15 minutes, turning occasionally.) Remove pork kabobs from grill and keep warm.
Place chicken kabobs on the grill rack. If using a covered grill, close lid. Grill until chicken is tender and no longer pink, brushing generously with the remaining sauce halfway through cooking.
(For a covered grill, allow 3 to 5 minutes, giving kabobs a quarter turn once halfway through grilling. For an uncovered grill, allow 10 to 12 minutes, turning occasionally to cook evenly.)