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Aug 3, 2016

Grilled Chicken Fajita Kabobs {dairy + gluten free}

I really find that when we're in the throes of summer and heading toward the start of the new school year, I start to slack off a little on meal planning. We have gotten into a bad habit of going out to eat frequently which throws off our whole weeknight routine.  I have a list of typical meals that I can throw together the night before so we can have a quick dinner the next evening, but sometimes even those recipes get a little old. 

Combine that with my desire to stretch grilling season out as long as possible so as not to heat up my kitchen, and these quick, grilled, kabob meals are my new go-to. Just like our Hawaiian Pork Kabobs or our Shrimp Boil Kabobs, these have quickly become a new favorite around here!

Fajitas are so simple to make, and so versatile too. You can use steak or chicken, whichever veggies you like, and a quick taco-style seasoning. I don't like to use packaged taco seasoning (plus sometimes it can contain milk) and making a big jar of your own seasoning is super easy. You can just scoop out however much you need and always have it on hand.

Grilled Chicken Fajita Kabobs {dairy + gluten free}

Seasoning blend:
  • 1/2 cup chili powder
  • 1/4 cup onion powder
  • 2 Tbsp ground cumin
  • 1 Tbsp garlic powder
  • 1 Tbsp paprika
  • 1 Tbsp sea salt
Mix all ingredients in a mason jar, screw the lid on tightly, shake to combine and store in a cool, dry place until ready to use. Add 1-2 Tbsp of the mixture to recipes. 

For the chicken fajita kabobs:
  • 1 pound chicken breasts, cubed
  • 2 Tbsp seasoning blend
  • 2 Tbsp olive oil
  • 1 green bell pepper, cut into 2-inch pieces
  • 1 purple onion, cut into 2-inch pieces
  • fresh lime wedges to squeeze over top (optional)
In a large zip-top bag, combine the cubed chicken, seasoning blend and olive oil. Toss until all of the chicken is coated with seasoning. Store in refrigerator until ready to grill. 

Preheat grill to medium heat. Using metal skewers, alternate chicken, bell pepper pieces, and purple onion pieces until each skewer is full (mine made six skewers). Place skewers directly onto hot grill and close lid. Cook for about 15 minutes, turning each skewer after 3-5 minutes until each side has grill marks and chicken is cooked through. 

Carefully remove skewers from the grill and place on a serving platter. Serve with tortillas and corn chips with garnishes such as fresh cilantro, guacamole, and jalapeno slices.

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