Pork Fajita Kabobs Recipe
Pork Fajita Kabobs Recipe photo by Taste of Home
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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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

Nutritional Facts

2 each: 583 calories, 17g fat (4g saturated fat), 82mg cholesterol, 766mg sodium, 62g carbohydrate (4g sugars, 4g fiber), 44g protein.


  1. 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.
  2. 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.
Originally published as Pork Fajita Kabobs in Taste of Home June/July 2006, p29

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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katlaydee3 User ID: 3741999 138352
Reviewed Sep. 29, 2013

"Very good dinner served with Mexican rice and refried beans."

smily200089 User ID: 1211441 158439
Reviewed Jun. 19, 2012

"quick and easy and delicious! Serve with sour cream too!"

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