Recipe: Fajita Kabobs

Fajita kabobs – it’s summer and it’s time to fire up the BBQ. If you’ve been following the blog for the last little bit you know that I’ve been grilling a little more than usual, and that we love Mexican food. Well, here we are making fajita kabobs which I’ll most likely turn into tacos. Okay, let’s get grilling.

Ingredients

• 1 large green pepper
• 1 large yellow pepper
• 1 large red onion
• 2 chicken breasts
• 2 tablespoons of canola oil
• 1 teaspoon of bird’s eye chili
• salt and pepper to taste

First, heat up the grill and ensure it’s getting hot. Cube up the peppers, red onion and the chicken. Then, toss in the oil and the spice.

Then, build the kabobs. We use wooden bamboo sticks that have been soaked for about an hour. Oh, and don’t pack them too full, you’ll need a bit of that wooden stick showing so you can maneuver them around.

Grill for about 3-5 minutes per side and be sure you’re turning them often so they don’t stick or burn.

I cook them on medium heat so they cook a little slower and retain some of that juiciness. Plus, on high the kabobs will burn far easier.

Take them off the grill once they’re done and get ready to eat up.

These kabobs are delicious on their own, with roasted potatoes, or even with cabbage and corn salad. This time around I’m thinking tacos.

Overall, whichever way you eat these fajita kabobs, they’ll be full of flavour and give you that warm feeling of summer. One thing to note, even though it might look like they’re burning, the edges will be getting that rich grilling flavour – the inside part won’t be burnt – just a little tip.

Hope you’re having a great weekend and have plans to light up the grill.

Thanks so much for stopping by – see you again soon!