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Spicy Buttermilk Oven-Fried Chicken
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
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 |
This recipe appears in:
Southwestern
