Shelly's Recipe

TEX-MEX PORK KABOBS WITH CHILI SOUR CREAM SAUCE

Category: Kabobs/Kebobs/Skewers

2 1/4 tsp chili powder, divided
1 3/4 tsp cumin, divided
3/4 tsp garlic powder, divided
3/4 tsp onion powder, divided
3/4 tsp oregano, divided
1 pork tenderloin (1 1/2 lbs), trimmed and cut into 1-inch pieces
1 cup sour cream
3/4 tsp salt
1/4 tsp 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

Combine 1 1/2 tsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/2 tsp oregano in medium bowl. Add pork; toss until well coated. Cover tightly; refrigerate 2 to 3 hours.

Combine sour cream, 1/4 tsp salt, pepper and remaining 3/4 tsp chili powder, 3/4 tsp cumin, 1/4 tsp garlic powder, 1/4 tsp onion powder and 1/4 tsp oregano in small bowl; mix well. Cover tightly; refrigerate 2 to 3 hours.

If using wooden skewers, soak in water 20 minutes before using. Preheat grill or broiler.

Toss pork with remaining 1/2 tsp 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. Serves 6