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Pork Fajita Kabobs Recipe

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This has become my favorite way to cook pork loin. The grilled vegetable and meat chunks, seasoned with a homemade Southwestern-style spice blend, are appropriately served in a flour tortilla. Just top with salsa and enjoy! —Bea Westphal, Slidell, Louisiana

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Pork Fajita Kabobs Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

20 10 30

Ingredients

2 teaspoons paprika
1-1/2 teaspoons ground cumin
1-1/2 teaspoons dried oregano
1 teaspoon garlic powder
1/8 to 1/4 teaspoon crushed red pepper flakes
1-1/2 pounds boneless pork loin roast, cut into 1-inch cubes
1 small green pepper, cut into 1-inch pieces
1 small onion, cut into eight wedges
16 grape tomatoes
8 large fresh mushrooms
8 flour tortillas (8 inches), warmed
3/4 cup chunky salsa

Directions

In a large resealable plastic bag, combine the paprika, cumin, oregano, garlic powder and pepper flakes; add pork. Seal bag and toss to coat. On eight metal or soaked wooden skewers, alternately thread the pork, green pepper, onion, tomatoes and mushrooms.
Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until meat is no longer pink and vegetables are tender, turning occasionally. Place each kabob in a tortilla; remove skewers and fold tortillas in half. Serve with salsa. Yield: 4 servings.

Nutritional Facts 1 serving (2 each) equals 583 calories, 17 g fat (4 g saturated fat), 82 mg cholesterol, 766 mg sodium, 62 g carbohydrate, 4 g fiber, 44 g protein.

Originally published as Pork Fajita Kabobs in Taste of Home June/July 2006, p29

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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