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chicken pot pie with cream cheese biscuits
Emeril's shrimp creole, rice
snow crab legs, corn on the cob, salad
grilled salmon with creamy cucumber salad
crab imperial, green beans
Buffalo chicken chowder, celery and carrots
super bubbly pizza

Thursday, June 16, 2016

Chicken Fajita Kabobs


Isn't food more fun when served on a stick? And it certainly is quite more fun to cook, especially when you have a seven year old helper that loves skewering.  These skewers don't take a long marinade time, so your fajitas can be ready for an easy weeknight meal.  I broiled them, but they would be lovely on the grill, perfect for summer.  This whole plate full was gone in one sitting, they were quite a huge hit.  Be sure to use fresh lime juice, it really makes a difference. This recipe was inspired by Two Peas and Their Pod.
Chicken Fajita Kabobs

2 tablespoons vegetable oil
1 tablespoon fresh lime juice
2 teaspoons chili powder
2 teaspoons cumin
½ teaspoon garlic powder
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon ground black pepper

1 pounds boneless, skinless chicken breast, cut into 3/4 inch pieces
1 red onion, cut into ¾ inch pieces
1 red pepper, cut into ¾ inch pieces
1 green pepper, cut into ¾ inch pieces

Whisk together the oil, lime juice, chili powder, cumin, garlic powder, oregano, salt and pepper. Add the chicken to a re-sealable plastic bag and pour the marinade over the chicken. Allow to sit at room temperature for 30 minutes. Grease a broiler pan with cooking spray. Thread the chicken, onion and bell pepper onto skewers and place on the broiler pan. Broil on high for 5 minutes, flip and broil for 4 minutes more. Serve.
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