How To Make Chicken Fajita Kebabs
Fire up your grill and cook up these chicken fajita kebabs! The fresh flavors of cilantro, lime, and cumin lend a new and exciting taste to these skewers.
Serves:
Ingredients
- 2tsplime zest
- 3tbsplime juice,fresh
- 3tbsporange juice,(mandarin or navel)
- 3tbspolive oil,plus more for brushing grill
- 1tbspgarlic,(3 cloves), minced
- 1tspbrown sugar,packed
- 2tspchili powder
- 2tspground cumin
- 2tspchipotle pepper,minced, canned, or more to taste
- 3tbspfresh cilantro,minced, plus more for garnish
- 1tspsalt
- ¾tspfreshly ground black pepper
- 1¾lbschicken breasts,boneless skinless, diced into 1¼-inch pieces
- 1large yellow onion,peeled, diced into 1-inch chunks
- 3bell peppers,cored, diced into 1-inch pieces
Instructions
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If using wooden skewers, soak them in water overnight or at least 1 hour.
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In a mixing bowl, whisk together the lime zest, lime juice, orange juice, olive oil, garlic, brown sugar, chili powder, cumin, chipotle pepper, cilantro, salt and pepper.
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Place the chicken in a gallon size resealable bag, then pour the marinade mixture over the chicken.
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Seal bag while pressing out excess air, rub the marinade over the chicken, then transfer to refrigerator.
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Let marinate for at least 1 hour and up to 6 hours.
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Preheat grill over medium-high heat to 400 degrees F.
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Thread chicken and peppers onto skewers. Brush grill grates with oil, then place the skewers on the grill.
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Grill for about 6 minutes per side.
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Serve warm garnished with cilantro. Enjoy!
Nutrition
- Calories: 397.92kcal
- Fat: 23.42g
- Saturated Fat: 5.42g
- Trans Fat: 0.17g
- Monounsaturated Fat: 12.14g
- Polyunsaturated Fat: 4.15g
- Carbohydrates: 11.34g
- Fiber: 2.77g
- Sugar: 5.98g
- Protein: 34.72g
- Cholesterol: 101.60mg
- Sodium: 616.13mg
- Calcium: 50.09mg
- Potassium: 628.11mg
- Iron: 2.45mg
- Vitamin A: 176.75µg
- Vitamin C: 103.39mg
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