Fun Fajita Chicken Kababs

Fun Fajita Chicken Kebabs

YIELD: Serves 4 TOTAL TIME: 1 hour(includes marinating time)
• 1 pound boneless, skinless chicken breasts
• 2 tablespoons canola oil
• Zest and juice of 1 large lime, plus additional for serving
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1 clove garlic, chopped
• 1 jalapeño, chopped (remove seeds and membrane if sensitive to spice)
• 1/2 teaspoon kosher salt (sea salt)
• 1 large red bell pepper
• 1 large green bell pepper
• 1 large red onion
• Fresh cilantro, for serving
• Salsa, sour cream (or plain yogurt), and guacamole, optional for serving
1. Cut the chicken into bite-sized pieces. Place in a zip-top bag.
2. In a small bowl or measuring cup, whisk together the canola oil, lime juice and zest, chili powder, cumin, garlic, jalapeno, and salt. Pour
over the chicken, seal the bag, the gently “squish” the bag so that the chicken is coated with the marinade. Place the bag in a baking dish
to catch any accidental drips, then refrigerate for 30 minutes or overnight. If using wooden skewers, soak the skewers in water for at
least 20 minutes prior to use.
3. When ready to cook, heat your grill to medium-high. Cut the bell peppers and onion into 3/4-inch chunks, then thread onto skewers with
the marinated chicken pieces, alternating the chicken with the vegetables. Lightly oil the grill, then place the kabobs on the grill, cover,
and let cook until the chicken is fully cooked and no longer pink, about 6 to 8 minutes, turning the chicken once or twice throughout so
that it cooks evenly.
4. Remove the chicken kebabs to a serving plate and sprinkle with cilantro and a few squeezes of fresh lime juice. Serve warm, garnished
with salsa, sour cream (or plain yogurt), or guacamole as desired.
This delicious recipe brought to you by WELL PLATED BY ERIN

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