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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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

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

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Reviews

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Average Rating:
  • katlaydee3
    Sep 29, 2013

    Very good dinner served with Mexican rice and refried beans.

  • smily200089
    Jun 19, 2012

    Quick and easy and delicious! Serve with sour cream too!

  • justmbeth
    Jul 10, 2006

    No comment left