Steak Fajita Kabobs

Steak Fajita Kabobs

2 tsp. paprika
1-1/2 tsp. ground cumin
1-1/2 tsp. dried oregano
1 tsp. garlic powder
1/8 to 1/4 crushed red pepper flakes
1-1/2 pounds steak or pork loin chops, cut into 1 inch cubes
1 small green pepper, cut into 1 inch pieces
1 small onion, cut into wedges
8 large fresh mushrooms
16 grape tomatos
8 flour tortillas (8 inches), warmed
3/4 c. chunky salsa
sour cream

In a large resealable plastic bag, combine the paprika, cumin, oregano, garlic powder and pepper flakes; add the pork or steak. Seal the bag and toss to coat. On eight metal skewers, alternately thread the pork (steak), green pepper, onion, mushrooms, and tomatoes. Grill the kabobs over medium heat or until meat is no loger pink. Place each kabob in a tortilla; remove skewers and fold tortillas in half. Serve with salsa and sour cream.


* came from Taste of Home

Sides: rice