1. Cut the various meats into bite-sized pieces. Season with salt and pepper. 
2. Remove the green stems from the new onions and halve them. Prepare the brochettes by alternating pieces of meat with the cherry tomatoes and onions. 
3. Place the powdered sugar into a heavy saucepan and caramelize. Off the heat, add the vinegar, mix and return to the heat. Add the honey and stir with a wooden spoon to combine everything well. 
4. Place the brochettes on a platter; pour the sauce over top, sprinkle with sesame seeds and turn the brochettes to coat them well. 
5. Cook on the grill for 10 minutes, turning half way through. Serve with a tossed salad. 

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Collaboration: VFC and Produits tripiers de France