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

-= Instructions =-
1. Combine 2 teaspoons chili powder, 1 teaspoon cumin, 1/2 teaspoon
garlic powder, 1/2 teaspoon onion powder and 1/2 teaspoon oregano in
medium bowl. Add pork; toss until well coated. Cover tightly;
refrigerate 2 to 3 hours.

ALTERNATIVE: Use red chile powder (the mix) which already has the
other spices in it. You save time but give up flavor. Your choice.

2. Combine sour cream, 1/4 teaspoon salt, pepper and remaining 3/4
teaspoon chili powder, 3/4 teaspoon cumin, 1/4 teaspoon garlic powder,
1/4 teaspoon onion powder and 1/4 teaspoon oregano in small bowl; mix
well. Cover tightly; refrigerate 2 to 3 hours.

3. If using wooden skewers, soak in water 20 minutes before using.
Preheat grill or broiler.

4. Toss pork with remaining 1/2 teaspoon salt. Thread meat, peppers,
and other vegetables onto 8 skewers. Grill over medium-hot coals 10
minutes until meat is no longer pink in center, turning several times.
If broiling, place skewers on foil-lined baking sheet. Broil 8 inches
from heat 5 minutes per side until no longer pink in center, turning
once. Serve immediately with sour cream sauce.

Adapted from: Diabetic Cooking Magazine

Each (1 skewer w/ 2 tbs sauce) serving contains an estimated:
Cals: 200, FatCals: 83, TotFat: 9g
SatFat: 5g, PolyFat: 1g, MonoFat: 3g
Chol: 68mg, Na: 260mg, K: 596mg
TotCarbs: 9g, Fiber: 2g, Sugars: 3g
NetCarbs: 7g, Protein: 20g


** Recipe, with photo, at: www.bigoven.com/recipe163318 **
** Easy recipe software. Try it free at: http://www.bigoven.com **



------
Pete Romfh, telecom geek and amateur gourmet.
Houston, TX, USA

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

On Wed, 4 Jul 2007 20:14:06 +0000 (UTC), "W. Baker" >
wrote:

>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

This would work well with chicken or beef. Or use cubes of firm tofu
for a vegetarian twist.

------
Pete Romfh, telecom geek and amateur gourmet.
Houston, TX, USA

Pete Romfh > wrote:
: On Wed, 4 Jul 2007 20:14:06 +0000 (UTC), "W. Baker" >
: wrote:

: >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

: This would work well with chicken or beef. Or use cubes of firm tofu
: for a vegetarian twist.

: ------
: Pete Romfh, telecom geek and amateur gourmet.
: Houston, TX, USA

Ohboy! the tofu sounds gret fo rwhen my vegetanian son comes up and I can
then use the sour cream sauce too.

Wendy