Tex-Mex Pork Kabobs with Chili Sour Cream Sauce

Photo by Deborah P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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

Directions

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.

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