Chicken fajita kebabs

PT30M

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Ingredients

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Chicken fajita kebabs

Basmati rice

Marinade

1
In a large resealable bag, mix together the lime juice, garlic, hot sauce, oil and chilli powder
2
Season with salt and pepper. Reserve 1 tbsp of this marinade for the sour cream
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
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
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