Tex-Mex Pork Kabobs with Chili Sour Cream Sauce
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Tex-Mex Pork Kabobs with Chili Sour Cream Sauce
YIELD Makes 6 servings
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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:
- 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.
- 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.
- If using wooden skewers, soak in water 20 minutes before using. Preheat grill or broiler.
- 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.
This recipe appears in:
Southwestern
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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