When it’s too hot to cook inside, why not take your cooking outside with a cold beverage and good company! BBQ-ing your green peppers will give them a wonderful soft texture and bring out a sweet bright flavour! Beat the heat and enjoy your fresh garden vegetables with these BBQ chicken and pepper Kabobs. https://www.twopeasandtheirpod.com/grilled-chicken-fajita-kabobs/
For the Fajita Marinade:
-2 tablespoons olive oil
-1 tablespoon fresh lime juice
-2 teaspoons chili powder
-2 teaspoons cumin
-1/2 teaspoon garlic powder
-1/2 teaspoon dried oregano
-1/4 teaspoon salt
-1/4 teaspoon ground black pepper
-1/4 teaspoon crushed red pepper flakes
For the Kabobs:
-1 pounds boneless skinless chicken breast, cut into ¾ inch pieces
-1 red onion cut into ¾ inch pieces
-1 red pepper cut into ¾ inch pieces
-1 yellow pepper cut into ¾ inch pieces
-1 green pepper cut into ¾ inch pieces
-In a small bowl, whisk together the oil, lime juice, chili powder, cumin, garlic powder, oregano, salt, black pepper, and red pepper flakes.
-Place the chicken in a Ziploc bag with the fajita marinade. Seal the bag and make sure all of the chicken 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 chicken, onion, and peppers onto skewers. Discard leftover marinade.
-Lightly oil the grill grate. Place the kabobs on the grill, cover, and cook until the chicken is opaque throughout, about 8-12 minutes, turning once or twice during cooking. -Transfer to a warmed platter and serve immediately.
Note-if using wooden skewers soak them in water 20 minutes before using.