Fajita Chicken Kebabs
- · 1 pound boneless, skinless chicken breasts, cut into bite-sized
pieces
- · 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
- · 1 large red bell pepper
- · 1 large orange bell pepper
- · 1 large red onion
- · Fresh cilantro — for serving
- · Salsa, — sour cream (or
plain yogurt), and guacamole, optional for serving
- · Cooked rice - optional
1.
Place
chicken in a zip-top bag. 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, refrigerate for 30 minutes or overnight. If using
wooden skewers, soak skewers in water
for at least 20 minutes prior to use.
2.
When
ready to cook, heat 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.
3.
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
guacamole as desired. Serves 2-4 (Adapted from WellPlated)
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