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FAJITA chicken kebabs cooking in mini kamado grill

FAJITA chicken kebabs is a kind of easy and simple BBQ cooking, It is popular as its high efficiency cooking method and delicious flavor. Whenever when you entertain guest in your backyard or go out for camping. FAJITA chicken kebabs is always a good choice .

Firstly, You should remember to have one portable BBQ grill oven to make your FAJITA chicken kebabs. Here recommend a mini gas portable kamado grill. Widely used at home and outdoor camping. One touch to start BBQ cooking. Takes 20 minutes to get the kebabs ready for your dinner. Very simple and high efficiency for the juicy and delicious FAJITA chicken kebabs.

If you’ve been intimated to try grilling, I’m thrilled to now say from experience: basic grilling is a snap! These juicy, fajita-inspired chicken kebabs with bell peppers and red onion could not be any simpler or more delicious.

A quick 30 minutes of marinade time are all you need, though you can certainly prep the chicken up to 24 hours in advance, for maximum dinner speed.

The Ingredients

  • Juicy, lean chicken breasts pack in the protein without extra fat. It doesn’t get much better than grilled chicken breast.
  • Bell Peppers. Bring color, traditional fajita flavor, and nutrition in the form of vitamin A, vitamin C, vitamin K, and fiber.
  • Red Onion. Yellow onions are great for soups and stovetop cooking, but for grilling, I love the flavor, color, and crunch of zippy red onion.
  • Lime Juice. Tenderizes the chicken as it marinates and infuses every bite with bold lime flavor.
  • Cumin + Chili Powder. The (obligatory) dynamic duo for any and all southwest cuisine .
  • Brings the heat! We like our kebabs spicy so I use a whole jalapeno (seeds and all) but feel free to adjust the amount to suit your tolerance/preference.
  • For some extra bite.
  • For a finish of color and authentic southwest taste.
  • Salsa, Best Homemade Guacamole, sour cream (or plain Greek yogurt), and anything else your heart desires.

The Directions

1.Cut the chicken into bite-sized pieces. Place in a zip-top bag.

2.Whisk together the marinade.

3.Pour over the chicken, seal the bag, and let marinate.

4.When ready to cook, preheat your grill to medium-high.

5.Cut the bell peppers and onion into 3/4-inch chunks, then thread onto the skewers with the chicken.

6.Pop them on the grill until the chicken is fully cooked, turning occasionally so the kebabs cook evenly.

7.Remove the fajita chicken kebabs to a serving plate, garnish with cilantro and lime juice. ENJOY!

Don’t forget! If using wooden skewers, soak the skewers in water for at least 20 minutes prior to use. Otherwise, they’ll burn up on the grill.

TIP!

  • Don’t forget! If using wooden skewers, soak the skewers in water for at least 20 minutes prior to use. Otherwise, they’ll burn up on the grill.
  • Cut the bell peppers and onion into 3/4-inch chunks, then thread onto the skewers with the chicken.
  • Pop them on the grill until the chicken is fully cooked, turning occasionally so the kebabs cook evenly.
  • Remove the fajita chicken kebabs to a serving plate, garnish with cilantro and lime juice. ENJOY!

Storage Tips

  • To Store. Leftover chicken kebabs may be stored in the refrigerator, in an airtight container, for up to 3 days.
  • To Reheat. Warm gently in the microwave until heated through.

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