Fajita-style chicken grilled on skewers with veggies. This scrumptious chicken kebab recipe is easy to make and sure to please this summer!
1 pound boneless, skinless chicken breasts
2 tablespoons olive oil
Juice of 1 large lime, plus additional for serving
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 clove garlic, chopped
1/2 teaspoon salt
1 large red bell pepper
1 large green bell pepper
1 large red onion
*1 jalapeño, chopped
Fresh cilantro, for serving
Salsa, plain yogurt, and guacamole, optional for serving
* the jalapeño is optional. You can also remove the seeds if you are sensitive to spice
Cut the chicken into bite-sized pieces. Place in a zip-top bag.
In a small bowl whisk together the oil, lime juice, chili powder, cumin, garlic, jalapeno, and salt. Pour over the chicken, seal the bag, the gently mix the bag to coat the chicken with the marinade. Refrigerate for 30 minutes or overnight. *If using wooden skewers, soak the skewers in water for at least 20 minutes prior to use.
When ready to cook, heat your grill to medium-high. Cut the bell peppers and onion into chunks, then place onto skewers with the marinated chicken pieces, alternating the chicken with the vegetables. Place the kabobs on the grill, cover, and let cook until the chicken is fully cooked and no longer pink, about 6 to 8 minutes, turning the chicken once or twice throughout so that it cooks evenly.
Remove the chicken kebabs and sprinkle with cilantro and a few squeezes of fresh lime juice. Serve warm, garnished with salsa, sour cream, or guacamole as desired.
Recipe adapted from Wellplated.com