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Pork Fajita Kabobs

 Pork Fajita Kabobs
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Pork Fajita Kabobs (continued)

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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.