1/2 teaspoon each, salt, garlic powder, and ground cumin
3 pounds pork tenderloin, thinly sliced
Instructions
1.
In a large reasealable plastic bag, combine the oil, lime juice, parsley, vinegar, jalepenos, and seasonings; mix well. Add pork and turn to coat. Seal and refrigerate for 24 hours, turning occasionally. Drain and discard marinade.
2.
Loosely thread the pork slices onto metal or soaked wooden skewers. Coat grill rack with nonstick cooking spray before the grill. Grill kabobs, covered, over medium heat for 7 to 8 minutes or until the meat juices run clear, turning once.
*Editor's Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
