Karin Calloway

Food columnist for The Augusta Chronicle.

Sunday Supper: Grilled Chicken Fajita Skewers

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Chicken fajitas are a restaurant favorite, but they’re not difficult to make at home. There are many ways to tackle home-cooked fajitas, but I like to grill them according to this week’s recipe for Grilled Chicken Fajita Skewers.

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Use different skewers for the meat and vegetables in these Grilled Chicken Fajita Skewers to make sure everything is perfectly cooked.  EMILY ROSE BENNETT/STAFF
EMILY ROSE BENNETT/STAFF
Use different skewers for the meat and vegetables in these Grilled Chicken Fajita Skewers to make sure everything is perfectly cooked.

One of the problems I’ve had with most recipes for kebabs or skewers is that the meats and vegetables are combined on the same skewer, which leads to either overcooked meat or undercooked vegetables. I’ve had better success when I place all of the meat on the same skewers and then do the onions and bell peppers on separate skewers. This allows you to get the chicken and vegetables perfectly cooked.

The chicken in this recipe has a zesty marinade of fresh lime juice, chili powder, oregano, salt and pepper. I use boneless, skinless chicken breast pieces, but boneless chicken thighs also can be used.

Cubes of pork tenderloin or steak can substitute for the chicken.

I like to make colorful fajitas, so I skewer some sweet Vidalia onion wedges with two kinds of peppers: A standard green bell pepper and a red bell pepper. I’m keeping the recipe simple with just onions and peppers, but discs of zucchini and yellow squash or cherry tomatoes can also be skewered and grilled for the fajitas.

Once grilled, remove the chicken and vegetables from the skewers onto a platter and then let your family members assemble their own fajitas. Serve with flour tortillas, sour cream, shredded cheese and some prepared salsa.

GRILLED CHICKEN FAJITA SKEWERS

¼ cup fresh lime juice

2 teaspoons chili powder

½ teaspoon dried oregano leaves

½ teaspoon salt

½ teaspoon freshly ground black pepper

3 boneless, skinless chicken breast halves, cut into 1 ½-inch pieces

1 large sweet onion, preferably Vidalia, peeled and cut into wedges

1 green bell pepper, cored and cut into wedges

1 red bell pepper, cored and cut into wedges

Vegetable oil, for brushing on the chicken and vegetables

Flour tortillas, sour cream, shredded cheese and prepared salsa, for serving

Combine the lime juice, chili powder, oregano, salt and pepper in a zip-top plastic bag, squeezing to mix well.

Add the chicken pieces and squeeze again, making sure the chicken pieces are well coated. Seal bag and let sit for 20 minutes to 1 hour.

When ready to grill, heat the grill to medium-high according to manufacturer’s directions. Remove the chicken from the bag and place on skewers. Place the onion wedges on other skewers. Place the green and red bell pepper wedges on other skewers. Brush all skewers with a little vegetable oil and grill the chicken skewers for two to three minutes per side, until chicken is completely cooked. The vegetables can be cooked for two to three minutes per side or a bit longer, depending on how crispy or cooked you like them. Remove chicken and vegetables from skewers onto a large platter and allow everyone to assemble their own fajitas, placing some of the chicken and vegetables on a flour tortilla, topping with sour cream, cheese and salsa as desired.

Makes 6 servings.

WHAT’S COOKING?

We’re looking for your best kitchen creation, whether it’s a simple chili or an elaborate continental concoction. Our food writer, Karin Calloway, will re-create your dish, and we’ll feature it on the Wednesday food page of The Augusta Chronicle.

Send your recipe and contact information to karin.calloway@gmail.com, or write to Recipe Favorites, Newsroom, The Augusta Chronicle, P.O. Box 1928, Augusta, GA 30903-1928.

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