Fajita Skewers
Difficulty: Beginner
Prep Time: 1 Hour
Cook Time: 13 - 16 min
Serves: 3 - 4
Attribute: Draeger’s Cooking School
Ingredients
Fajitas
- 1 pound boneless skinless chicken breast, cut into small,even¾-inchcubes
- 1 green bell pepper,cut into½-inch squares
- 1 red onion,cut into ½-inch squares
- 2 tbsp extra virgin olive oil
Rub:
- 1 tbsp granulated garlic
- ½ tbsp granulated onion
- ½ tsp chili powder
- 1 tsp kosher salt
- 1 tsp smoked paprika
- 1 tsp ground cumin
Directions
Soak wooden skewers in waterfor at least one hour before using.About 45 min into the soak,begin your mise en place. Preheat oven to 400̊F, grill pan inside.Begin by cutting the bell peppers andonions into ½-inch squares. Set them aside and cut the chicken breast into small, even¾-inch cubes.Combine the chicken and vegetable in a bowland drizzle them with olive oil.
In a separate small bowl combine the ingredients for the fajita rub. Once ready, season the vegetables and chicken generously with the spice mix.
Remove the wooden skewers from the water and pat them dry.
Place veggies and chicken onto the wooden skewers beginning with the meat and alternating with the veggies. Be sure not to stack the meat and veggies too close together or the meat may take along time to cook.
Place the skewerson yourpreheated grill panwithout crowding them. Place them in the ovenfor six minutes.Flipthe skewersand do the same to the other side.Complete the cooking in the ovenuntil the chicken’s temperature reads 165̊F on aninstant-read thermometer. Serve as finger food orwith warm tortillas and favorite Mexican sauces.
