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Jap Chae

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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