Back to Pork Fajita Kabobs

Print Options

 
 
 
 Print
Pork Fajita Kabobs Recipe

Pork Fajita Kabobs Recipe

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. YIELD:4 servings

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

  • 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.

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 Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.