Easy Recipes for The Busy Professional: Grilled Chicken Fajita Kabobs
Time is one thing that we all wish we had more of. The next time you’re short on time, and looking for something quick to make try this Grilled Chicken Fajita Kabob recipe.
Yield: Serves 4
For the Fajita Marinade:
2 tablespoons olive oil
1 tablespoon fresh lime juice
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes
For the Kabobs:
1 pounds boneless, skinless chicken breast, cut into 3/4 inch pieces
1 red onion, 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
1. In a small bowl, whisk together the oil, lime juice, chili powder, cumin, garlic powder, oregano, salt, black pepper, and red pepper flakes.
2. 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 bag in the refrigerator for at least 1 hour and up to 8 hours.
3. When ready to cook, preheat the grill to medium-high heat. Thread marinated chicken, onion, and peppers onto skewers. Discard leftover marinade.
4. 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.
Recipe: Courtesy of Two Peas and Their Pod