Tex-Mex Pork Kabobs with Chili Sour Cream Sauce
Makes 6 servings
|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|
|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|
- 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.
|Serving Size:||1 skewer with 2 tablespoons plus 2 teaspoons sour cream sauce|
|Calories from Fat||33 %|
|Total Fat||8 g|
|Saturated Fat||4 g|
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