Chicken Fajita Kebabs Recipes

FAJITA CHICKEN KABOBS RECIPE

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.

CHICKEN FAJITA KABOBS

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.

CHICKEN FAJITA KABOBS

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.

3-WAY PARTY FAJITAS KEBAB RECIPE BY TASTY

Steps:

• Slice the skirt steak into roughly 3-inch (7-cm) pieces. Transfer the pieces to a medium bowl.
• Thinly slice the pork shoulder, then transfer the pieces to a separate medium bowl.
• Pound the chicken thighs flat, then slice them in quarters. Transfer the pieces to a third medium bowl.
• In a small bowl, combine 2 tablespoons salt, 1 tablespoon pepper, paprika, chili powder, cumin, garlic, and lime juice. Stir until there are no lumps.
• Evenly divide the marinade among the 3 bowls of chicken, steak, and pork.
• Toss the meats until they are evenly coated, then refrigerate for at least 30 minutes.
• Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
• Place 3 onion halves in the middle of the baking sheet, then insert a skewer in each onion, evenly spaced, near the inner edges.
• Thread a piece of chicken onto one skewer, then a piece of steak onto the second, followed by a piece of pork onto the third. Repeat with the rest of the meat.
• Secure another onion half onto the tops of the skewers to hold the towers together.
• Bake for about 1½ hours, until the meat is slightly brown on the edges.
• Increase the oven temperature to 450°F (230°C).
• On one side of the baking sheet, toss the bell peppers and sliced onion with the remaining ½ tablespoon of salt, remaining ½ tablespoon of pepper, and the oil.
• On the other side of the baking sheet, spread out the tortillas. Cover the tortilla side with foil.
• Bake for 15 minutes, until the edges of the meat and the vegetables are slightly charred.
• Slice your meat of choice into a tortilla, add vegetables, and top with guacamole, sour cream, pico de gallo, and a squeeze of lime.
• Enjoy!

BARBECUED CHICKEN FAJITA SKEWERS

Steps:

• Make the marinade. In a large bowl, juice both the limes. Add the oregano, spices, olive oil and garlic, and mix together. Dice the chicken, then get your child to stir it through the marinade, and set aside.
• Prepare the vegetables. Deseeding the peppers and halving the onion is tricky, so do this yourself. Children aged from about seven or above can cut them into chunks using a child-friendly knife.
• Make your skewers. Carefully thread alternate pieces of chicken, peppers and onion onto your skewers. Smaller children might find this a little hard, so the best way is to stab the ingredients and push them up the skewers. When you've used up all the ingredients, set aside. Can be made several hours ahead and chilled until ready to cook.
• Prepare the guacamole. Stone and peel the avocados, then tip into a bowl with the other ingredients. Get your child to use a potato masher to mash everything together and tip into a serving dish.
• Cook the skewers. Heat a barbecue or griddle pan. Cook the skewers for 10-12 mins, turning, until they are cooked all the way through. A child from the age of eight can watch over a griddle and turn the skewers with a pair of tongs. Serve the skewers on heated tortillas with the guacamole, soured cream, chopped coriander, lime wedges on the side and chilli sauce for those who like a touch of spice.

EASY CHICKEN FAJITAS

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat; stir in onion and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove vegetables to a plate.
• Add chicken to the skillet, adding more oil if needed. Saute until chicken is no longer pink and the juices run clear, about 5 minutes. Add water and taco seasoning; stir until seasoning dissolves. Simmer until sauce begins to thicken and stick to chicken, and chicken is fully cooked, 3 to 5 minutes.
• Serve chicken and vegetables on tortillas.