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Chicken Fajita Skewers Recipe
|Fresh lime juice||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Beer||1⁄2 Cup (8 tbs)|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Onion||1 , thinly sliced|
|Garlic||1 Clove (5 gm), minced|
|Jalapeno chilies||2 , sliced (Fresh)|
|Ground cumin||2 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Freshly ground pepper||1 Teaspoon|
|Boneless chicken breasts||1 1⁄2 Pound|
|Shredded cheese||1⁄4 Cup (4 tbs)|
|Shredded lettuce||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 3308 Calories from Fat 1543
% Daily Value*
Total Fat 174 g267.9%
Saturated Fat 35.5 g177.6%
Trans Fat 0.2 g
Cholesterol 452 mg
Sodium 3241.5 mg135.1%
Total Carbohydrates 242 g80.6%
Dietary Fiber 24 g96%
Sugars 73.8 g
Protein 199 g397.3%
Vitamin A 511.9% Vitamin C 224.7%
Calcium 82.7% Iron 167%
*Based on a 2000 Calorie diet
Trim chicken and cut into 1-inch cubes.
Add chicken to marinade and stir to coat; cover and refrigerate for at least 1 hour or up to 4 hours.
Drain chicken; discard marinade.
Thread chicken equally on skewers.
Rotate the kebobs for 25 to 30 minutes or until cooked through.
Meanwhile, wrap tortillas in foil.and place in the warming tray in the lower position to heat while rotating the skewers.
To eat, place chicken on a tortilla; top with cheese, lettuce and sour cream, roll up and eat with your fingers.