Tex-mex Pork Kabobs with Chili Sour Cream Sauce
Verified by stevemur
|-- Chile Rub & Spice --|
|4 teaspoonschili powder; pure chili, not the mix|
|3/4 teaspoonGarlic powder|
|3/4 teaspoonOnion powder|
|-- Sauce --|
|1 cupReduced-fat sour cream|
|2 teaspoonsLime juice|
|-- Kabobs --|
|1 1/2 poundspork tenderloin; cut into 1-inch pieces|
|1/4 teaspoonBlack pepper|
|1 largered bell pepper; cored, seeded and cut into small chunks|
|1 largegreen bell pepper; cored, seeded and cut into small chunks|
|1 largeyellow bell pepper; cored, seeded and cut into small chunks|
|1 cupMushrooms; caps or slices|
|1 mediumRed onion; cut in chunks|
|16 smallTomatoes; grape or chunks of larger ones|
Tex-mex Pork Kabobs with Chili Sour Cream Sauce Preparation
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
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.
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