Tex-mex Pork Kabobs with Chili Sour Cream Sauce
by promfh
Chile rubbed pork, grilled with veggies and served with a tangy, spicy, creamy sauce.
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INGREDIENTS
- -- Chile Rub & Spice --
- 4 teaspoons chili powder ; pure chili, not the mix
- 2 teaspoon Cumin
- 3/4 teaspoon Garlic powder
- 3/4 teaspoon Onion powder
- 3/4 teaspoon Oregano
- -- Sauce --
- 1 cup Reduced-fat sour cream
- 2 teaspoons Lime juice
- -- Kabobs --
- 1 1/2 pounds pork tenderloin ; cut into 1-inch pieces
- 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
- 1 cup Mushrooms ; caps or slices
- 1 medium Red onion ; cut in chunks
- 16 small Tomatoes ; grape or chunks of larger ones
INSTRUCTIONS
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
NOTES
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.
promfh
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (400g) | ||
| Recipe Makes: 8 | ||
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| Calories: 195 | ||
| Calories from Fat: 51 (26%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 5.7g | 8 % | |
| Saturated Fat 2.3g | 11 % | |
| Monounsaturated Fat 1.8g | ||
| Polyunsanturated Fat 0.9g | ||
| Cholesterol 60.5mg | 19 % | |
| Sodium 79.1mg | 3 % | |
| Potassium 1034.9mg | 27 % | |
| Total Carbohydrate 16.6g | 5 % | |
| Dietary Fiber 4.4g | 17 % | |
| Sugars, other 12.3g | ||
| Protein 21g | 30 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 195
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