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Tex-Mex Pork Kabobs with Chili Sour Cream Sauce


Tex-Mex Pork Kabobs with Chili Sour Cream Sauce

Tex-Mex Pork Kabobs with Chili Sour Cream Sauce

Yield

Makes 6 servings

Ingredients

2-1/4 teaspoons chili powder, divided
1-3/4 teaspoons cumin, divided
3/4 teaspoon garlic powder, divided
3/4 teaspoon onion powder, divided
3/4 teaspoon oregano, divided
1 pork tenderloin (1-1/2 pounds), trimmed and cut into 1-inch pieces
1 cup reduced-fat sour cream
3/4 teaspoon salt
1/4 teaspoon black pepper
1 large red bell pepper, cored, seeded and cut into small chunks
1 large green bell pepper, cored, seeded and cut into small chunks
1 large yellow bell pepper, cored, seeded and cut into small chunks

Preparation

  1. Combine 1-1/2 teaspoons chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/2 teaspoon oregano in medium bowl. Add pork; toss until well coated. Cover tightly; refrigerate 2 to 3 hours.
  2. Combine sour cream, 1/4 teaspoon salt, pepper and remaining 3/4 teaspoon chili powder, 3/4 teaspoon cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder and 1/4 teaspoon oregano in small bowl; mix well. Cover tightly; refrigerate 2 to 3 hours.
  3. If using wooden skewers, soak in water 20 minutes before using. Preheat grill or broiler.
  4. Toss pork with remaining 1/2 teaspoon salt. Thread meat and peppers onto 6 skewers. Grill over medium-hot coals 10 minutes until meat is no longer pink in center, turning several times. If broiling, place skewers on foil-lined baking sheet. Broil 8 inches from heat 5 minutes per side until no longer pink in center, turning once. Serve immediately with sour cream sauce.

Nutritional Information

Serving Size: 1 skewer with 2 tablespoons plus 2 teaspoons sour cream sauce
Fiber 1 g
Carbohydrate 8 g
Cholesterol 79 mg
Saturated Fat 4 g
Total Fat 8 g
Calories from Fat 33 %
Calories 213
Protein 27 g
Sodium 376 mg

Dietary Exchange

Meat 3-1/2
Vegetable 1-1/2

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