Best Pork Fajita Kabobs Recipes

PORK FAJITA KABOBS

Pork Fajita Kabobs image

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

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

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

Steps:

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 : Calories 583 calories, Fat 17g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 766mg sodium, Carbohydrate 62g carbohydrate (4g sugars, Fiber 4g fiber), Protein 44g protein.

PORK FAJITA KABOBS

Pork Fajita Kabobs image

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

Provided by @MakeItYours

Number Of Ingredients 12

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

Steps:

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.