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Tex-Mex Pork Kabobs with Chili Sour Cream Sauce (recipes)


Tex-Mex Pork Kabobs with Chili Sour Cream Sauce

Yield: Makes 6 servings



Ingredients:



2-1/4teaspoons chili powder, divided

1-3/4teaspoons cumin, divided

3/4teaspoon garlic powder, divided

3/4teaspoon onion powder, divided

3/4teaspoon oregano, divided

1pork tenderloin (1-1/2 pounds), trimmed and cut into 1-inch pieces

1cup reduced-fat sour cream

3/4teaspoon salt

1/4teaspoon black pepper

1large red bell pepper, cored, seeded and cut into small chunks

1large green bell pepper, cored, seeded and cut into small chunks

1large yellow bell pepper, cored, seeded and cut into small chunks









Preparation:





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.









Nutritional Information:







Serving Size: 1 skewer with 2 tablespoons plus 2 teaspoons sour cream sauce







Fiber

1 g







Carbohydrate

8 g







Cholesterol

79 mg







Saturated Fat

4 g







Total Fat

8 g







Calories from Fat

33 %







Calories

213







Protein

27 g







Sodium

376 mg









Dietary Exchange:







Meat

3-1/2







Vegetable

1-1/2