Meat, peppers, and onions pushed together on some sticks, cook and you have dinner? That is my kind of dinner! Fast, so simple, healthy, and literally the only effort is chopping your veggies and meat and sticking them on sticks. Kabobs cook in very little time and can be made for a week night meal or a lazy weekend. Plus the flavor possibilities are endless. We used the marinade from The Best Steak Fajitas, and it made these fajita style chicken kabobs out of this world delicious!
I’m not a huge vegetable eater, peppers, sauteed or roasted broccoli and well seasoned fresh, crisp green beans and that is about it when it comes to the vegetables I eat. So when they are on my plate I don’t want boring flavors, I want slap you in your mouth, wow that’s delicious stuff. With these fajita style chicken kabobs that is what you get. Plus your going to learn how to cook chicken kabobs in the oven, and make them taste like they came from the grill!
Scroll down for a printable version.
What do you need?
4 boneless skinless chicken breasts, cut into chunks (if your not using organic chicken, you may want 3, organic tends to be smaller)
3 bell peppers washed, seeded, sliced into 1 inch slices, any trio of your favorite; we like orange, yellow, and red the best
1 large onion, sliced in half, and then sliced three times to get slightly wide slices
1/3 cup olive oil
3 tablespoons Worcestershire sauce
1 tablespoon cumin
juice of one lime
2 cloves of garlic, minced
1 tablespoon chili powder
1/2 teaspoon chili flakes
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon sugar
What do you do?
In a bowl mix together the oil, Worcestershire sauce, cumin, lime juice, garlic, chili powder, chili flakes, salt, pepper, and sugar.
Place your chicken in a separate bowl and pour half the marinade over the chicken.
Place your cut vegetables in the remainder of the marinade.
Cover both and place in the fridge. Allow to marinate for at least 2 hours, overnight is fine.
If your using wooden skewers, you need to soak them in water overnight to prevent the ends from burning.
When your ready to cook, remove the chicken and vegetables from the fridge and start to skewer them however you like.
You can grill them at this point, but we are using the oven.
Heat your oven to 375 degrees.
Place your kabobs on a oiled baking sheet, one inch apart.
Bake for 20 to 30 minutes, flipping halfway through to cook evenly.
To get the crispy burnt parts, like that would resemble them cooked on a grill, turn up the oven to broil.
Watch them! Broil on one side and then the other for about 4-5 minutes each.