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2022 Food Box #11- Green Peppers

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.


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.

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