Grilled Chicken Fajita Kabobs Serves 4

Grilled Chicken Fajita Kabobs (phase 1-4)Serves 4

A great spicy south-of-the-border summer meal!  (Remember if any of these ingredients are on your food sensitivities list, please use an alternative (Be Creative!) Be sure to let us know the result!Fajita Marinade:

1 tsp olive oil
1 tbsp fresh lime juice 2 tsp chili powder
2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp sea salt
1/4 tsp ground black pepper
1/4 tsp crushed red pepper flakes and a dash of Cayenne pepper (if you’re adventurous)

For the Kabobs:

2 pounds boneless, skinless chicken breast, cut into 3/4 inch pieces
1 red pepper, cut into 3/4 inch pieces
1 yellow pepper, cut into 3/4 inch pieces
1 green pepper, cut into 3/4 inch pieces

In a small bowl, whisk together the oil, lime juice, chili powder, cumin, garlic powder, oregano, sea salt, black pepper, and red pepper flakes.

Place the chicken in a plastic bag with the fajita marinade. Seal the bag and make sure all of the chicken pieces are well coated. Place the bag in the refrigerator for at least 1 hour and up to 8 hours.

When ready to cook, preheat the grill to medium-high heat. Thread marinated chicken, and peppers onto skewers. Discard leftover marinade.

Lightly oil the grill grate. Place the kabobs on the grill, cover, and cook until the chicken is opaque throughout, about 8-12 minutes, turning once or twice during cooking. Transfer to a clean, warmed platter and serve immediately.

Note-if using wooden skewers soak them in water 20 minutes before using.



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