For the fajita marinade:

1 tsp olive oil
1 tbsp fresh lime juice
2 tsp chili powder
2 tsp cumin
½ tsp garlic powder
½ tsp dried oregano
¼ tsp sea salt
¼ tsp ground black pepper
¼ tsp crushed red pepper flakes

For the Kabobs:

2 pounds boneless, skinless chicken breast, cut into ¾ inch pieces
1 red pepper, cut into ¾ inch pieces
1 yellow pepper, cut into ¾ inch pieces
1 green pepper, cut into ¾ 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 Ziploc bag with the fajita marinade. Seal the bag and make sure all of the
chicken pieces are well coated. Place the bad 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
warmed platter and serve immediately.

Note: If using wooden skewers soak them in water 20 minutes before using.

Carb count: 5 grams/serving

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