Chicken Fajita Kabob Recipes

Steps:

• In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. , In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. , Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. , Spoon filling down the center of tortillas; fold in half. Serve with toppings as desired.

Steps:

• Preheat grill for high heat.
• Thread the chicken, green bell pepper, onion, and red bell pepper pieces onto skewers alternately.
• Lightly oil the grill grate. Place kabobs on the prepared grill, and brush with barbeque sauce. Cook, turning and brushing with barbeque sauce frequently, for 15 minutes, or until chicken juices run clear.

Steps:

• Cut chicken into 1-inch strips, then cut each strip into 1-inch chunks. Mix in medium bowl with taco seasoning mix and oil; set aside.
• Cut tops and bottoms off bell peppers. Remove seeds and ribs, and cut each pepper into 1-inch chunks; set aside. Peel and cut onion into 1-inch chunks; set aside. Alternately thread chunks of seasoned chicken, bell peppers and onion onto skewers.
• Heat gas or charcoal grill. Place skewers on grill over medium-high heat. Cover grill; cook skewers 4 to 5 minutes on each side or until chicken is no longer pink in center.
• Serve with tortillas and any of your favorite fajita fixings or on top of a salad.