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Chicken Fajita Kebabs
Chicken Fajita Kebabs
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From: EatingWell.com, April 2018
These grilled kebabs have all the makings of a classic fajita—seasoned chicken, onions and peppers. Warm a stack of tortillas in a foil packet on the side of the grill to turn the kebabs into an easy fajita dinner. Or serve with lime-and-cilantro coleslaw for a grain-free alternative.
- By: Katie Webster EatingWell Recipe Contributor
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1 large clove garlic, grated
- 2 tablespoons red-wine vinegar
- 1 tablespoon fajita seasoning or Mexican seasoning
- 2 teaspoons extra-virgin olive oil
- ½ teaspoon salt
- 12 ounces boneless, skinless chicken breast, cut into large bite-size chunks
- 2 bell peppers, any color, cut into large bite-size chunks
- 1 large sweet onion, cut into large bite-size chunks
Preparation
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Prep
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Ready In
- Whisk garlic, vinegar, fajita (or Mexican) seasoning, oil and salt in a small bowl. Divide the marinade between two large sealable plastic bags. Add chicken to one, and peppers and onion to the other. Agitate to combine, seal and refrigerate for at least 1 hour or up to 2 hours.
- Preheat grill to medium.
- Drain the chicken, discarding marinade. Thread the marinated chicken onto 4 skewers. Thread the peppers and onion alternately onto 4 skewers.
- Oil the grill rack (see Tip) and immediately add the kebabs. Cook the vegetable kebabs, turning every 1 to 2 minutes, until the vegetables are tender, 12 to 15 minutes. Cook the chicken kebabs, turning every 3 to 5 minutes, until the chicken is cooked through and browned, 8 to 11 minutes.
- Serve 1 chicken kebab and 1 vegetable kebab per person.
- Tip: Oiling a grill rack before you grill foods helps ensure that the food won't stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.
- To make ahead: Prepare through Step 1 and marinate chicken and vegetables for up to 2 hours.
- Serving size: 1 chicken kebab & 1 vegetable kebab
- Per serving: 174 calories; 5 g fat(1 g sat); 1 g fiber; 11 g carbohydrates; 20 g protein; 42 mcg folate; 62 mg cholesterol; 6 g sugars; 0 g added sugars; 145 IU vitamin A; 113 mg vitamin C; 29 mg calcium; 1 mg iron; 431 mg sodium; 515 mg potassium
- Nutrition Bonus: Vitamin C (188% daily value)
- Carbohydrate Servings: ½
- Exchanges: 2½ lean protein, 2 vegetable, ½ fat
