zest and juice of 1 large lime, plus additional for serving
2 Tbsp chili powder
1 1/2 tsp ground cumin
1 clove garlic, chopped
1 jalapeno, chopped
1/2 tsp kosher salt
1 large bell red peppr
1 large green bell pepper
1 large red onion
optional- cilantro, sour cream, salsa, guacamole
1. Cut chicken into bite-sized pieces. Place in zip top bag.
2. In a small bowl, whisk together canola oil, lime juice and zest, chili powder, cumin, garlic, jalapeno, and salt. Pour over chicken, seal the bag, gently squish so chicken is coated in marinade. Refrigerate for 30 minutes or overnight. If using wooden skewers, soak the skewers in water for at least 20 minutes prior to use.
3. When ready to cook, heat your grill to medium-high. Cut the bell peppers and onion into 3/4-inch chunks, then thread onto skewers with marinated chicken pieces alternating chicken with the vegetables. Lightly oil the grill, then place skewers on grill and cover, let cook until the chicken is fully cooked and no longer pink, about 6-8 minutes turning the chicken once or twice throughout so that it cooks evenly.
4. Remove the chicken kebabs to a serving plate and sprinkle with cilantro and fresh lime juice. Serve warm, garnished with salsa, sour cream, or guacamole as desired.
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