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My review
Chicken Fajita Skewers
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Sydnee Davis
"Great recipe to go with a cold margarita or strawberry water. I served these chicken fajita skewers for Cinco de Mayo this year and they were a hit. Great way to combine a Mexican food favorite with the grill outside. Serve with homemade pinto beans and authentic Mexican rice."
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Ingredients
1 h 30 m servings 266Original recipe yields 12 servings (12 skewers)
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- US
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Directions
{{model.addEditText}} Print- Combine cilantro, oil, vinegar, lime juice, chili powder, paprika, onion powder, garlic powder, and cayenne pepper in a big bowl. Add chicken, onion, and bell peppers and toss vigorously until all vegetables and meat are coated with the seasonings. Cover and refrigerate for at least 1 hour or up to 4 hours.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Assemble kabobs on skewers with 3 pieces of meat opposite the vegetables.
- Cook kabobs on the preheated grill, turning constantly to prevent burning, until chicken is no longer pink and juices run clear, 7 to 10 minutes.
- Serve immediately by placing 1 kabob on a plate with a warm tortilla, sour cream, salsa, and guacamole.
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Footnotes
- Cook's Notes:
- If using wooden skewers, be sure to soak them in water for 1 hour before assembling the kabobs. I place a piece of foil on the top of the grill to prevent the vegetables from falling through the grate on the BBQ. Also, keeps them from charring.
- Feel free to use cubed beef in place of chicken.