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