Chicken Fajita Kebabs
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.Advertisement
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.
2 1/2 lean protein, 2 vegetable, 1/2 fat