Tex-mex Pork Kabobs with Chili Sour Cream Sauce

8 Servings
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Chile rubbed pork, grilled with veggies and served with a tangy, spicy, creamy sauce.

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Tex-mex Pork Kabobs with Chili Sour Cream Sauce Ingredients

-- Chile Rub & Spice --	1 1/2 pounds pork tenderloin - cut into 1-inch pieces
4 teaspoons chili powder - pure chili, not the mix	3/4 teaspoon salt
2 teaspoon cumin	1/4 teaspoon black pepper
3/4 teaspoon garlic powder	1 large red bell pepper cored, seeded and cut into small chunks
3/4 teaspoon onion powder	1 large green bell pepper cored, seeded and cut into small chunks
3/4 teaspoon oregano	1 large yellow bell pepper cored, seeded and cut into small chunks
-- Sauce --	1 cup Mushrooms - caps or slices.
1 cup reduced-fat sour cream	1 medium Red onion - cut in chunks
2 teaspoons lime juice	16 small Tomatoes - grape or chunks of larger ones
-- Kabobs --

Instructions for Tex-mex Pork Kabobs with Chili Sour Cream Sauce

1. Combine 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.

ALTERNATIVE: Use red chile powder (the mix) which already has the other spices in it. You save time but give up flavor. Your choice.

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, peppers, and other vegetables onto 8 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.

Adapted from: Diabetic Cooking Magazine

Each (1 skewer w/ 2 tbs sauce) serving contains an estimated:
Cals: 200, FatCals: 83, TotFat: 9g
SatFat: 5g, PolyFat: 1g, MonoFat: 3g
Chol: 68mg, Na: 260mg, K: 596mg
TotCarbs: 9g, Fiber: 2g, Sugars: 3g
NetCarbs: 7g, Protein: 20g

Main Ingredient: PorkCuisine: American

Ingredient Insight - look inside this recipe

Low Sugar Diabetic Atkins-Friendly Low Carb Grill Broil Main Dish Brunch American Pork Dinner

for flavor and categorization

These were delicious. I served them with a cabbage and mushroom slaw. They take quite a bit of prep work but are woth the effort. [I posted this recipe.]