Grilling
Fajita Chicken Kebabs
Description
Easy grilled fajita chicken kebabs with bell peppers and onions in a zippy marinade made with lime and jalapeno. Perfect for summer cookouts!
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 tablespoons canola oil
- Zest and juice of 1 large lime plus additional for serving
- 1 tablespoon chili powder
- 1 ½ teaspoons ground cumin
- 1 clove garlic, chopped
- 1 jalapeño chopped (remove seeds and membrane if sensitive to spice)
- ½ teaspoon kosher salt
- 1 large red bell pepper
- 1 large green bell pepper
- 1 large red onion
- Fresh cilantro for serving
- Salsa, sour cream (or plain yogurt), and guacamole, optional for serving
Directions
- Cut the chicken into bite-sized pieces. Place 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, then refrigerate for 30 minutes or overnight.
- When ready to cook, heat your grill to medium-high.If using wooden skewers, soak the skewers in water for at least 20 minutes prior to use.
- 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 kebabs 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.
- 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.
