These chicken fajita kebabs are delicious and easy to create! The Mexican spices and oils really bring out the flavours. If you are in a hurry you can simply make the chicken fajita kebabs in a frying pan by adding a little oil in a medium hot pan and cooking until the chicken is cooked through for approx. 8 – 10 minutes. Then remove the chicken form the pan and set aside and cook the veggies in the same pan adding a little more oil. When cooked plate it all together on a platter or in a bowl and serve with warm tortillas, guacamole and a salad.
NOTE: For a vegetarian option try using cubes of baked firm tofu (1 package) or 2 medium sweet potatoes that have been marinated for 30 minutes, then baked in a 180-degree oven until cooked through. The tofu should take a little less time than the sweet potatoes to bake.
Chef Kate TIP: If using wooden or bamboo skewers soak them for 20 minutes in water before using to prevent them burning on the grill.
Frijita Marinade
Guacamole
I just love avocados and this recipe goes well with Fajitas! It’s also wonderful served with fresh veggies, corn chips or as a delicious vegetarian sandwich spread. The citrus oils add so much flavour! For added protein try adding ½ a cup of cooked black or pinto beans.
NOTE:
Try adding a swirl of black pepper and/or thyme oil, but a little thyme oil goes a long way so use sparingly. Use the toothpick method for stronger oils. Place a clean toothpick in your oil bottle and shake a little to get oil on it then swirl the toothpick into the guacamole and stir well, add a little more, if desired by using a clean toothpick.Chef Kate TIP:
If you are not a fan of coriander add parsley instead.MAKES
Approx. 1½ cupsPREP TIME
10 minutesIngredients
Optional Additions
Instructions
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