Grilled Chicken Fajita Kabobs

6 Aug

Is it really August already?! This summer (like every other summer) has gone by way too fast. I really love being able to fire up our grill and eat outside, so I am trying to make the most of it during this last month of summer.  My husband has become quite the grill master, so it’s been nice working as “team” towards our dinners. : ) These Grilled Chicken Fajita Kabobs are not only colorful, but have a delicious marinade that is easy to make.

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Grilled Chicken Fajita Kabobs

Yields 4 servings; recipe from twopeasandtheirpod

Ingredients-

Fajita Marinade:

2 tablespoons olive oil
1 tablespoon fresh lime juice
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes

Kabobs:

1 pounds boneless, skinless chicken breast, cut into 3/4 inch pieces
1 red onion, cut into 3/4 inch pieces
1 red pepper, cut into 3/4 inch pieces
1 yellow pepper, cut into 3/4 inch pieces
1 green pepper, cut into 3/4 inch pieces

Instructions –

1. Whisk together all of the fajita marinade ingredients in a small bowl.

2. Place the chicken in Ziploc bag with the marinade. Seal the bag and make sure all of the chicken pieces are coated. Keep the bag in the refrigerator for at least 1 hour and up to 8 hours.

3. When ready to cook, preheat the grill to medium-high heat. Thread marinated chicken, onion, and peppers onto skewers.

4. Place the kabobs on the grill, cover, and cook until the chicken is cooked throughout, about 8-12 minutes, turning once or twice during cooking. Transfer to a warmed platter and serve immediately.

Note-if using wooden skewers soak them in water 20 minutes before using.

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