Pete Romfh > wrote:
: I made these yesterday. They were delicious. I served them over a warm
: cabbage and mushroom slaw.

: -= Exported from BigOven =-

: Tex-Mex Pork Kabobs with Chili Sour Cream Sauce

: Chile rubbed pork, grilled with veggies and served with a tangy,
: spicy, creamy sauce.

: Recipe By: Pete & Peggy Romfh
: Serving Size: 8
: Cuisine: American
: Main Ingredient: Pork
: Categories: Low Sugar, Diabetic, Atkins-Friendly, Low Carb, Grill,
: Broil, Main Dish, Brunch

: -= Ingredients =-
: ~~ -- Chile Rub & Spice -- ~~
: 4 teaspoons chili powder ; - pure chili, not the mix
: 2 teaspoon cumin
: 3/4 teaspoon garlic powder
: 3/4 teaspoon onion powder
: 3/4 teaspoon oregano
: ~~ -- Sauce -- ~~
: 1 cup reduced-fat sour cream
: 2 teaspoons lime juice
: ~~ -- Kabobs -- ~~
: 1 1/2 pounds pork tenderloin ; - cut into 1-inch pieces
: 3/4 teaspoon salt
: 1/4 teaspoon 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
: 1 cup Mushrooms ; - caps or slices.
: 1 medium Red onion ; - cut in chunks
: 16 small Tomatoes ; - grape or chunks of larger ones

Peter,

As I don't eat pork, do you think this woudl work with either dark chicken
chunks or beef? I ususally do my kebob dishes with the chicken.

Wendy