Super easy fajita seasoned grilled chicken and mixed vegetable kabobs
Prep Time20 minutesmins
Cook Time10 minutesmins
Marinate Time2 hourshrs
Servings: 4
Author: Adapted from Hy-Vee Grilled Veggie Fajita Kabobs
Equipment
bamboo or metal skewers (bamboo skewers should be soaked before using)
Ingredients
1ozpackage of fajita seasoning
2tbspolive oildivided
1tbspmaple syrupdivided
1tbspfresh lime juicedivided
1lbchicken cutlets cut into strips
10sweet mini peppers
1medium zucchinicut into ½-in.-thick slices
½medium red onionsliced into 1/2-in. thick slices
1c.cherry tomatoes
½c.halved baby bella mushrooms
Optional Guacamole Salsa or Lime Sour Cream for drizzlingsee notes
Equipment
bamboo or metal skewers
Instructions
Stir together 1/2 package of fajita seasoning, 1 tbsp olive oil, 1 1/2 tsp each of maple syrup, and lime juice in a small bowl. Add chicken strips to a sealable plastic bag. Add seasoning and combine thoroughly with chicken. Refrigerate for a few hours for maximum flavor (I marinated for 2 hours.)
If using bamboo skewers, soak in water for 30 minutes before grilling.
Stir together the remaining fajita seasoning, olive oil, maple syrup and lime juice in a medium bowl. Add mini peppers, zucchini, red onion, tomatoes, and mushrooms; toss to coat. Let stand for 20 minutes, tossing occasionally.
Preheat the grill to medium-high heat. Thread chicken and vegetables on separate skewers (or throw caution to the wind and mix them together.)
Grill kabobs for 7-10 minutes or until chicken is done and vegetables are crisp-tender, turning occasionally.
Place kabobs on a serving platter and drizzle with guacamole salsa or lime sour cream if desired. Or you can pass the sauces separately on the side. Enjoy.
Notes
Sauces: If you can find it, Herdez Guacamole Salsa goes great with the kabobs. Another option is to stir together 1/2 cup of sour cream with a tablespoon, or more of lime juice.