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Grilled Chicken and Beef Fajita Kabobs

Grilled Chicken and Beef Fajita Kabobs

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Course Main Dish
Cuisine Latin American, Middle Eastern

Ingredients
  

For Marinade

  • 2 tbs. olive oil
  • 1 tbs. lime juice fresh
  • 1 jalapeno pepper minced
  • zest of one lime
  • 2 tsp. chili powder
  • 2 tsp. cumin
  • 3 cloves garlic minced
  • 1/2 tsp. oregano
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. crushed red pepper flakes

For Kabobs

  • 1 lb. chicken breast boneless, skinless, cut into 3/4 inch pieces and/or 1 pound steak of your choice (teres major, tenderloin, flank steak), cut into 3/4 inch pieces
  • 1 onion cut into 3/4 inch pieces
  • 3 bell peppers cut into 3/4 inch pieces

Instructions
 

  • In a small bowl, whisk together the oil, lime juice, chili powder, cumin, garlic, lime zest, jalapeno, oregano, salt, black pepper, and red pepper flakes.
  • Place the chicken or beef in Ziploc bag with the fajita marinade. Seal the bag and make sure all of the pieces are well coated. Place the bag in the refrigerator for at least 1 hour and up to 8 hours.
  • When ready to cook, preheat the grill to medium-high heat. Thread marinated meat, onion, and peppers onto skewers.
  • Lightly oil the grill grate. Place the kabobs on the grill, cover, and cook about 8-12 minutes, turning once or twice during cooking.
  • Transfer to a warmed platter and serve immediately.