Chicken fajita kebabs
Item 1 of 1
Colin McGurran's chicken kebab recipe is perfect for the grill or barbecue, and with an easy prepare-ahead marinade and quick cook time, it's a great recipe for a Summer party. The tangy fajita marinade has a little kick from Tabasco and chilli, but also plenty of lime juice for balance.
First published in 2015
Ingredients
Metric
Imperial
Chicken fajita kebabs
- 4 skinless chicken breasts, thinly sliced
- 2 green peppers, large dice
- 2 medium onions, large dice
- 145g of sour cream, to serve
- 8 tortilla wraps, corn or wheat based
Basmati rice
- 200g of basmati rice
- 300ml of water
Marinade
- 200ml of lime juice
- 1 garlic clove, chopped
- 10ml of Tabasco, or other hot sauce
- 10g of chilli powder, adjust according to preference
- 100ml of vegetable oil
- 1 pinch of sea salt
- 1 pinch of black pepper
SAVE RECIPE
Equipment
- Skewers
Method
1
In a large resealable bag, mix together the lime juice, garlic, hot sauce, oil and chilli powder
- 200ml of lime juice
- 1 garlic clove, chopped
- 10ml of Tabasco, or other hot sauce
- 10g of chilli powder, adjust according to preference
- 100ml of vegetable oil
2
Season with salt and pepper. Reserve 1 tbsp of this marinade for the sour cream
- 1 pinch of sea salt
- 1 pinch of black pepper
3
Add the diced pepper, onion and slices of chicken to the marinade
4
Place the bag in a large bowl (in case the marinade leaks) and leave to marinate in the fridge for 1 1/2 hours
5
Mix the reserved marinade with the sour cream in a bowl. Cover and place in the fridge until ready to use
- 145g of sour cream, to serve
6
If using wooden skewers, soak in water for 30 minutes before using
7
Remove the meat and vegetables from the fridge and allow to come up to room temperature
8
Meanwhile, add the rice to a small pot, cover in cold water. Rinse by moving the rice around with your hands. Pour off the white milky water and repeat twice more
- 200g of basmati rice
9
Drain the excess water, leave to stand for 20 minutes. Add the 300ml of water and place the pot over a high heat. Bring to the boil, cover with a lid and turn down to the lowest heat possible
- 300ml of water
10
Cook for 12 minutes, or until the rice is just cooked. Remove from the heat and allow to stand, covered, for 2 minutes before serving
11
Pierce the chicken and vegetables onto the skewers. Each skewer should hold 4 pieces each of the pepper and onion, and 3 pieces of the chicken - alternate as you thread them onto skewers
12
Cook the skewers under the grill or on a barbecue until the meat is nicely charred, approximately 3-4 minutes on each side
13
Lay the tortillas onto plates. Remove the meat and vegetables from the skewers and use to fill the wraps along with some rice
- 8 tortilla wraps, corn or wheat based
14
Garnish the fajitas with the flavoured sour cream and serve immediately
First published in 2015
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