Fajita Chicken Kebabs
Ingredients
The chicken and marinade
-
1
pound
boneless skinless chicken breasts
-
2
tablespoons
canola oil
-
1
large
lime (zest and juice)
-
1
tablespoon
chili powder
-
1 ½
teaspoons
ground cumin
-
1
clove
garlic (chopped)
-
1
whole
jalapeño (chopped)
-
½
teaspoon
kosher salt
The vegetables
-
1
large
red bell pepper
-
1
large
green bell pepper
-
1
large
red onion
For serving
-
to taste
fresh cilantro
-
to taste
salsa
-
to taste
sour cream (or plain yogurt)
-
to taste
guacamole
Instructions
- Cut the chicken into bite-sized pieces and place in a zip-top bag.
- Whisk together the canola oil, lime juice and zest, chili powder, cumin, garlic, jalapeno, and salt.
- Pour the marinade over the chicken, seal the bag, and refrigerate for 30 minutes or overnight.
- Preheat the grill to medium-high.
- If using wooden skewers, soak them in water for at least 20 minutes.
- Cut the bell peppers and onion into ¾-inch chunks and thread them onto skewers with the marinated chicken pieces.
- Lightly oil the grill and place the kebabs on it, cooking until the chicken is fully cooked, about 6 to 8 minutes, turning occasionally.
- Remove the kebabs from the grill, garnish with cilantro and lime juice, and serve warm with desired accompaniments.
Nutrition Facts (estimated)
Servings
4 servings
Calories
228
Total fat
11g
Total carbohydrates
8g
Total protein
25g
Sodium
20mg
Cholesterol
73mg
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