CHICKEN FAJITA KABOBS
Fresh chicken fajita marinated in lime, and spices, stacked high on skewers with bell peppers, onions, and tomatoes and grilled to perfection.
Provided by Michaela Kenkel
Categories Chicken
Time 3h55m
Number Of Ingredients 5
Steps:
- Soak the wooden skewers for about an hour in some water before using. Preheat grill to 400 degrees. Stack marinated chicken and veggies on skewers in a random fashion. Grill for 10 minutes, flip over. Grill for 10 minutes more. Chicken will have an internal temperature of 165 degrees when cooked properly. Serve with warm tortillas and toppings of you choice.
Nutrition Facts : Calories 251 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 85 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 32 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 209 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
3-WAY PARTY FAJITAS KEBAB RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, skirt steak, boneless pork shoulder, salt, black pepper, paprika, chili powder, cumin, garlic, lime juice, large white onions, large white onion, green bell pepper, red bell pepper, yellow bell pepper, olive oil, corn tortillas, guacamole, sour cream, pico de gallo, wooden skewers
Provided by Alvin Zhou
Categories Appetizers
Yield 15 servings
Number Of Ingredients 21
Steps:
- Slice the skirt steak into roughly 3-inch (7-cm) pieces. Transfer the pieces to a medium bowl.
- Thinly slice the pork shoulder, then transfer the pieces to a separate medium bowl.
- Pound the chicken thighs flat, then slice them in quarters. Transfer the pieces to a third medium bowl.
- In a small bowl, combine 2 tablespoons salt, 1 tablespoon pepper, paprika, chili powder, cumin, garlic, and lime juice. Stir until there are no lumps.
- Evenly divide the marinade among the 3 bowls of chicken, steak, and pork.
- Toss the meats until they are evenly coated, then refrigerate for at least 30 minutes.
- Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
- Place 3 onion halves in the middle of the baking sheet, then insert a skewer in each onion, evenly spaced, near the inner edges.
- Thread a piece of chicken onto one skewer, then a piece of steak onto the second, followed by a piece of pork onto the third. Repeat with the rest of the meat.
- Secure another onion half onto the tops of the skewers to hold the towers together.
- Bake for about 1½ hours, until the meat is slightly brown on the edges.
- Increase the oven temperature to 450°F (230°C).
- On one side of the baking sheet, toss the bell peppers and sliced onion with the remaining ½ tablespoon of salt, remaining ½ tablespoon of pepper, and the oil.
- On the other side of the baking sheet, spread out the tortillas. Cover the tortilla side with foil.
- Bake for 15 minutes, until the edges of the meat and the vegetables are slightly charred.
- Slice your meat of choice into a tortilla, add vegetables, and top with guacamole, sour cream, pico de gallo, and a squeeze of lime.
- Enjoy!
Nutrition Facts : Calories 467 calories, Carbohydrate 18 grams, Fat 24 grams, Fiber 3 grams, Protein 45 grams, Sugar 5 grams
FAJITA MARINADE
I got this recipe from a friend of mine from Texas 20 years ago and it has become one of my family's favorites. You can use the marinade to flavor peppers, onions and/or mushrooms and cook them to go along with your fajitas. The leftover chicken fajitas are great the next day mixed in a green salad. Extra marinade can be stored in the refrigerator or freezer for later use.
Provided by irishred5
Categories Chicken Breast
Time 5m
Yield 3 1/2 cups
Number Of Ingredients 10
Steps:
- Mix all ingredients in a large plastic container or glass dish.
- Place chicken breasts and/or beef (skirt steak) in dish or container making sure that meat is fully submerged and cover tightly.
- Marinate several hours or overnight in the refrigerator.
- Remove meat from marinade and grill on an outdoor grill, leaving pieces whole.
- Cut into strips just before serving with your favorite tortillas and fajita toppings.
Nutrition Facts : Calories 911.2, Fat 95, SaturatedFat 12.2, Sodium 5305.4, Carbohydrate 12.1, Fiber 1.7, Sugar 3.9, Protein 8
FAJITA MARINADE I
Delicious fajita marinade made with lime juice, olive oil, and soy sauce, and spiced up with cayenne and black pepper. Makes enough marinade for 2 pounds of meat.
Provided by Robbie Rice
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 15m
Yield 16
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper.
- Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight. Cook as desired.
Nutrition Facts : Calories 18.9 calories, Carbohydrate 0.7 g, Cholesterol 0 mg, Fat 1.8 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0.3 g, Sodium 183.1 mg, Sugar 0.1 g
BUCK'S BEEF KABOB MARINADE
This is the marinade my father "Buck" used for years to make beef kabobs. I think it's from some barbecue book from the 50's. It was our family favorite for birthday dinners and family gatherings. All 5 of us kids now use this recipe with our own families. The longer you marinade the beef in it (in the fridge of course), the stronger the flavor will be. I like it mild, so I make mine in the morning and marinade the beef until dinner time. Some family members do marinade for 24 hours for a stronger flavor. Be sure to use the light soy sauce instead of regular to prevent this from being too salty. Note: You may need a package of long bamboo skewers for the recipe.
Provided by Pam-I-Am
Categories Steak
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Place some bamboo skewers in water one hour before to soak.
- Combine marinade ingredients in a large jar and shake.
- Place cubed meat in a large bowl.
- Pour marinade over meat and cover with plastic wrap. Place in refrigerator for 6 to 8 hours.
- To prepare for grilling: Light the grill. Get out one jelly-roll pan (cookie sheet). Cut vegetables into chunk-size pieces and place aside.
- Remove meat from the refrigerator. Begin to alternate meat chunks and vegetables on the soaked bamboo skewers and place on the jelly roll pan.
- When all the meat and veggies are skewered, place on the hot grill and cook to the donness you prefer.
THE BEST MARINADE FOR KABOBS! (BEEF, PORK AND LAMB)
I have a few favorite marinades that I have used for years this is one of them, this marinade will tenderize and add flavor to any cut of meat to absolute perfection and makes fantastic kabobs! This can also be used for chicken but because of the vinegar amount marinading time will need to be reduced to a maximum of 6 hours or the acid vinegar will start to "cook" the chicken, use only honey no other substitutions!.. you will love this marinade!
Provided by Kittencalrecipezazz
Categories < 15 Mins
Time 5m
Yield 3 1/2 cups
Number Of Ingredients 11
Steps:
- Put all ingredients into a blender (except the green onions, if using add them in after blending).
- Blend for 30-40 seconds.
- Mix in in green onions.
- This recipe makes 3-1/2 cups of marinade, but may be stored in the refrigerator tightly covered in a glass container for up to 3 weeks.
- *NOTE* marinate the beef, pork or lamb for 8 hours or up to 24 hours chicken up to 8 hours.
Nutrition Facts : Calories 1056.2, Fat 93.5, SaturatedFat 12.1, Sodium 5026.7, Carbohydrate 52.8, Fiber 0.9, Sugar 46.7, Protein 8.6
BEEF FAJITA MARINADE
This tasty marinade, featuring lime, tequila, and cumin is the perfect way to create a memorable meal!
Provided by Olivia
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together lime juice, tequila, garlic, cilantro, oregano, cumin, and pepper in a bowl.
- To use the marinade, pour into a resealable bag, and add 1 to 1 1/2 pounds of flank steak. Press the air out of the bag and seal tightly. Marinate in the refrigerator 8 to 24 hours.
Nutrition Facts : Calories 46.9 calories, Carbohydrate 3.3 g, Fat 0.3 g, Fiber 0.5 g, Protein 0.5 g, Sodium 3.2 mg, Sugar 0.4 g
SHISH KABOB MARINADE
I got this recipe from a friend of mine. It is so easy to make and works for chicken, pork, beef or venison. Cook time is "marinating" time.
Provided by jenjill
Categories Vegetable
Time 2h5m
Yield 8 shish kabobs
Number Of Ingredients 5
Steps:
- Mix all ingredients together.
- Add meat (chicken, pork, beef or venison) and vegetables (cut into bite size pieces) (I use green pepper, onion, mushrooms and cherry tomatoes).
- Marintate in refrigerator for at least a couple hours.
- Thread onto skewers and grill.
Nutrition Facts : Calories 75.8, Fat 0.1, Sodium 1173, Carbohydrate 17.7, Fiber 0.3, Sugar 16.2, Protein 2.2
FAJITA/KABOB MARINADE
Make and share this Fajita/Kabob Marinade recipe from Food.com.
Provided by HSMOM24
Categories Low Cholesterol
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together.
- Use to marinade your meat for several hours. I let it soak for about 24 hours.
- Cook meat as desired.
Nutrition Facts : Calories 1333.9, Fat 55, SaturatedFat 7.6, Sodium 18804.6, Carbohydrate 186.9, Fiber 3.3, Sugar 166.3, Protein 35.1
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