1/2mediumred bell pepper, seeded and cut into 1/2-inch squares
2cloves garlic, minced
Freshly ground black pepper
Thread the pork onto 6 bamboo skewers, alternating the meat with 2 to 3 pepper squares per stick.
Mix together the garlic and dry spices and place on a dinner plate. Roll the kabobs in the spice mixture to lightly coat the meat. Note that at this point, the dish can be covered and refrigerated for 4 hours.
When ready to cook, heat a BBQ grill of your choice or preheat the oven to broil.
Grill or broil the kabobs for 5 to 7 minutes, turning once, until browned, firm and thoroughly cooked.
If you can find the Hatch chilies of New Mexico, or better, prepared Hatch Chile Salsa, serve the kabobs with it. If Hatch chilies are unavailable in your area, use any tomato or tomatillo salsa.Serving size: 3 kabob skewers (1/2 recipe)4*SmartPoints (Green plan)4*SmartPoints (Blue plan)4*SmartPoints (Purple plan)4*PointsPlus (Old plan)
New Mexican Pork Kebabs for Two
Amount Per Serving (3 pork kabob skewers)
Calories 176Calories from Fat 37
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.