Chicken Fajita Kabobs

This recipe gives the rundown on cooking chicken fajitas as kabobs, with the meat being diced, speared on a skewer, and grilled to perfection. Doing so helps infuse a smoky, crispy flavor into every bite of the chicken fajita, saving you the trouble of shredding the meat yourself.

On top of that, by cooking your red onion bell pepper on the kabob with the chicken, you save yourself lots of time.

Ensure to use quality kitchen utensils and tools, including the Cooking Guild’s hand-forged cooking knives.

INGREDIENTS

• 2-3 lbs chicken, cut into cubes
• 2 red, yellow, or orange bell peppers, chopped
• 1 red onion, diced
• 1 tbsp olive oil
• 1 tbsp cornstarch
• 1 tbsp paprika
• 1 tbsp chili powder
• 1 tsp salt
• 1 tsp white sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cumin
• ¼ tsp black pepper
• ¼ tsp cayenne pepper
• Corn tortillas
• Cheddar cheese, to taste
• Chopped cilantro, to taste
• Sour cream, to taste

DIRECTIONS

1. Place cubed chicken in a bowl, then drizzle with olive oil.

2. Add the cornstarch, paprika, chili powder, white sugar, garlic powder, onion powder, cumin, black pepper, and cayenne pepper.

3. Place the bell peppers, chicken, and diced onion on skewers in an alternating pattern. Make sure to press them close together.

4. Place skewers on a charcoal or gas grill over medium-high heat. Cook for about five minutes until the vegetables are lightly charred and the chicken is cooked through.

5. Remove skewers from the grill and let cool.

6. Slide the chicken and vegetables off the skewer and onto a tortilla.

7. Top with cheddar cheese, chopped cilantro, and sour cream.

Notes

This recipe should make about four servings. If you want more chicken, you can scale the recipe up proportionately. If you prefer a less spicy seasoning mix, then you can cut all of the spice measurements in half.