Time 3h55m Number Of Ingredients 5 Steps:
Soak the wooden skewers for about an hour in some water before using. Preheat grill to 400 degrees. Stack marinated chicken and veggies on skewers in a random fashion. Grill for 10 minutes, flip over. Grill for 10 minutes more. Chicken will have an internal temperature of 165 degrees when cooked properly. Serve with warm tortillas and toppings of you choice.
Time 30m Number Of Ingredients 6 Steps:
In a large bowl, toss the chicken with olive oil, lime juice, and fajita seasoning. Check if your fajita seasoning already contains salt, if not, then season with salt. Allow to marinate as you prep the veggies. Core and deseed the bell peppers, cut into 1 inch pieces. Peel and slice the onion into 1 inch pieces. Drizzle with olive oil, and season with dried oregano and salt if desired (optional). Thread the chicken and the vegetables onto skewers, if using bamboo skewers then be sure to soak them in water for at least 30 minutes before using. Alternate between the vegetables and chicken pieces. Preheat on medium-high heat or 375℉ (190℃). Be sure to clean the grill grates, and oil them before placing the chicken skewers. Place the skewers on your preheated grill, and cook for 6-8 minutes per side. The chicken is ready when its internal temperature reaches 165°F/74°C. Pull off the grill and serve with guacamole, and lime crema or sour cream.
Time 5h Yield 12 Number Of Ingredients 14 Steps:
Mix juices, oil and spices in large plastic food storage bag. Add chicken cubes; seal bag. Massage bag to coat chicken. Refrigerate 4 hours or overnight to marinate. Heat grill. Thread chicken, onion and bell peppers onto skewers. Grill about 10 minutes until chicken is cooked through, turning as needed for even browning. Serve with squeeze of fresh lime and garnish with cilantro.
Time 40m Yield 3 Number Of Ingredients 5 Steps:
Cut chicken into 1-inch strips, then cut each strip into 1-inch chunks. Mix in medium bowl with taco seasoning mix and oil; set aside. Cut tops and bottoms off bell peppers. Remove seeds and ribs, and cut each pepper into 1-inch chunks; set aside. Peel and cut onion into 1-inch chunks; set aside. Alternately thread chunks of seasoned chicken, bell peppers and onion onto skewers. Heat gas or charcoal grill. Place skewers on grill over medium-high heat. Cover grill; cook skewers 4 to 5 minutes on each side or until chicken is no longer pink in center. Serve with tortillas and any of your favorite fajita fixings or on top of a salad.
More about “chicken fajita kabob recipes”
Time 30m Yield 6 servings. Number Of Ingredients 16 Steps:
In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. , In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. , Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. , Spoon filling down the center of tortillas; fold in half. Serve with toppings as desired.
