Fajita Chicken Kebabs

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  Chicken Breast, Boneless Skinless(454g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Vegetable oil(30g)
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  Lime Juice, Fresh
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  Chili powder(15g)
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  Cumin, Ground(8g)
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  Garlic(60g)
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  JalapeñO Pepper
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  1/2 teaspoon kosher salt
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  Bell Pepper
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  Bell Pepper
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  Yellow Onion
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  Cilantro, Fresh

Instructions

1. 1Cut the chicken breast into bite-sized pieces. In a small bowl, whisk together the vegetable oil, fresh lime juice, chili powder, ground cumin, minced fresh garlic, and diced jalapeño pepper. Add the chicken to a zip-top bag, pour the marinade over it, seal, and gently massage until evenly coated. Refrigerate for at least 30 minutes (or up to overnight).
2. 2If using wooden skewers, soak them in water for 20 minutes. Cut the bell peppers and onion into ¾-inch chunks.
3. 3Thread the marinated chicken pieces onto skewers, alternating with the bell pepper and onion chunks, dividing evenly among 4 skewers.
4. 4Heat a large skillet or griddle over medium-high heat and lightly oil the surface. Place the kebabs on the hot skillet and cook 6–8 minutes, turning once or twice halfway through, until the chicken reaches an internal temperature of 165°F and the vegetables are lightly charred and tender.
5. 5Transfer the cooked kebabs to a clean cutting board and let rest 2 minutes.
6. 6Divide the kebabs evenly into 4 airtight containers while still warm. Top each with fresh cilantro and a squeeze of fresh lime juice.
7. 7Store in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat for 3–4 minutes until warmed through, or serve cold with salsa, sour cream, or guacamole.