Pork Fajita Kabobs

"I found this recipe a long time ago and make it often. You can do the all the prep ahead of time so when you're entertaining you won't miss out. They are easy to prep and take to the community grill too. But my favorite is making these at home as a fajita wrap with a tortilla shell, shredded cheddar, sour cream, gaucamole, salsa ect. However, for a healthy version serve with rice. The key with this recipe is cooking the pork enough...but not too much that the pork is dry. The bonus is you make each kabob to suit preference.."
 
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Ready In:
23mins
Ingredients:
17
Serves:
4
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ingredients

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directions

  • In a zip-lock plastic bag, add paprika, cumin, oregano, garlic powder and pepper flakes.
  • Add pork pieces and coat.
  • Thread soaked wooden or metal skewers alternately.pork, peppers, onion, mushrooms, tomatoes.
  • Grill kabobs over medium heat 5-8 minutes (until meat in no longer pink) turning once. Don't over cook.
  • Place each kabob in tortilla and remove skewer, top with cheese, salsa, gaucamole, sour cream OR serve with rice.
  • ENJOY.

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RECIPE SUBMITTED BY

Growing up in NYC my mother's side of the family was all in the resturant, deli or catering so it is kinda shocking that I myself attempted my first recipes in my twenties not knowing even basic skills in the kitchen. Now, as a stay at home mom of a pre-schooler, I cook three meals a day for our family, host most holidays and doing the weekend BBQ/grill with friends and family. I really enjoy gathering my ingredients from the local famers markets and specialilty stores. I have the luxury to shop 'off' hours and I ask a zillions questions and I'm still learning but I've come along way from those first meals I cooked (or under cooked/ burned, ect.) I asked my mom why she didn't teach me to cook and she said she was always stuck in the resturants/kitchen herself as a kid and just wanted me to be able to play and she waited for me to take an interest.
 
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