Ingredients Jump to Instructions ↓

  1. 2 teaspoons paprika

  2. 1-1/2 teaspoons ground cumin

  3. 1-1/2 teaspoons dried oregano

  4. 1 teaspoon garlic powder

  5. 1/8 to 1/4 teaspoon crushed red pepper flakes

  6. 1-1/2 pounds boneless pork loin roast, cut into 1-inch cubes

  7. 1 small green pepper, cut into 1-inch pieces

  8. 1 small onion, cut into eight wedges

  9. 16 grape tomatoes

  10. 8 large fresh mushrooms

  11. 8 flour tortillas (8 inches), warmed

  12. 3/4 cup chunky salsa

Instructions Jump to Ingredients ↑

  1. 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. Yield: 4 servings.


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