Monday, August 10, 2020

Summer Fresh Recipe Series: Chicken Fajita Kabobs

Tender juicy chicken breasts coated with spicy Latin flavors mixed with bites of zesty onions and peppers all grilled to perfection.  Served with warm tortillas and some rice makes for one heck of a dinner. 


Summer is going strong and we are grilling a lot.  One of MGG favorite dishes is kabobs so we tend to make all sorts of variations of the traditional Persian kabobs.  This is my 12th installment of my Summer Fresh Recipe Series for easy recipes using summers fresh produce.   You can find additional recipes from this series down below.  

Today we are focusing on the abundance of peppers that are available right now, so on the menu is a a fun variation of the kabob using the flavors of Mexico.  We're making Chicken Fajita Kabobs!

Fajitas whether they are beef or chicken are a favorite around here and are typically made on the stove but also contain the perfect ingredients to turn into kabobs. All you need to do is thread chicken, onion, and peppers on a skewer and you are set.  Now my version of Chicken Fajta Kabobs bring a little zip to the dish by using a fajita seasoning paste on the chicken and spicing up the peppers by using both red bell pepper and zippy green poblanos.  Add in some red onion for good measure and you have an excellent kabob combination that will fill you with wonderful Latin flavors!

Imagine tender juicy chicken breasts coated with spicy Latin flavors accompanied by bites of onion and peppers all grilled to perfection.  Served with warm tortillas or even Lavash and some rice makes for one heck of a dinner.  I also served it with my Refreshing Melon Salad as a side dish and it was the perfect cool compliment to the spicy chicken dish.  This is dinner one to make over and over again.  Fire up that grill!


Summer Fresh Recipe Series

Chicken Fajita Kabobs

yields: 4-6 skewers

3 chicken breasts, cut into chunks
olive oil
1 - 1 1/2 Tbsp fajita seasoning
1 red bell pepper
2 poblano pepper
1 yellow pepper
1 red onion

Optional sides
Lime wedges
Flour tortillas or Lavash Bread
cooked rice

Fajita Seasoning (place remainder in a jar - stores up to 6 months)
2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper

NOTE:  If using wooden skewers - soak skewers in water for 20-30 minutes to prevent burning.

Preheat and outdoor grill to medium-high heat.

Place the chicken pieces in a medium bowl.  Set aside. 

In a medium bowl add all the spices for the fajita seasoning mix and blend well.  Add 1 to 1 1/2 tablespoons of the seasoning mix to the chicken and pour about 2 tablespoons over the top.  Mix well to create a paste and make sure that the chicken is covered in the paste.  Set aside

Remove the seeds from all the peppers and cut them into large squarish pieces. (about 2x2) you want them big enough so they don't fall apart when you skewer them.   Peel the onion and remove some of the outer layers and cut them into large square chunks as well. 

Assemble the kabobs by adding a piece of chicken, yellow bell pepper, poblano pepper, red onion, and then the red bell pepper.  Repeat this order ending with a piece of chicken at the end of the skewer.  Continue making skewers with all the remaining ingredients. 

Place the skewers on a heated grill and cook  10 minutes (or until cooked through) turning once after 5 minutes.   Serve immediately with lime wedges, rice, and warm bread if desired.

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