Chicken fajita kebabs

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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




Chicken fajita kebabs

Basmati rice



  • Skewers


In a large resealable bag, mix together the lime juice, garlic, hot sauce, oil and chilli powder
Season with salt and pepper. Reserve 1 tbsp of this marinade for the sour cream
Add the diced pepper, onion and slices of chicken to the marinade
Place the bag in a large bowl (in case the marinade leaks) and leave to marinate in the fridge for 1 1/2 hours
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
If using wooden skewers, soak in water for 30 minutes before using
Remove the meat and vegetables from the fridge and allow to come up to room temperature
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
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
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
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
Cook the skewers under the grill or on a barbecue until the meat is nicely charred, approximately 3-4 minutes on each side
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
Garnish the fajitas with the flavoured sour cream and serve immediately

Colin McGurran began his career with a burning ambition to own a red Mercedes. Almost 20 years on and he has fulfilled that ambition and much more besides.

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