Chicken Fajitas KEbAbs √
Serves 6.
Note: Chicken and veggies, marinated in lime juice and a healthy dose of Mexican beer, are even better grilled on a stick than they are sautéed in a skillet. Serve with warm tortillas and salsa or simply on their own for a lighter version of this Mexican classic. From Meredith Deeds.
• 18 wooden skewers
• 1/2 c. dark Mexican beer (such as Negro Modelo)
• 1/4 c. lime juice (about 2 limes)
• 2 tbsp. olive oil
• 3 green onions, sliced into 1/2-in. pieces
• 2 garlic cloves, minced
• 1 jalapeño, seeded if desired, and minced
• 1 tbsp. brown sugar
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 c. packed cilantro leaves, plus extra for serving
• 1 1/2 lb chicken breasts, cut into 1 1/2 in. pieces
• 2 yellow bell peppers, cut into 1-in. pieces
• 2 red bell peppers, cut into 1-in. pieces
• 2 poblano peppers, cut into 1-in. pieces
• 1 large red onion, cut into 1-in. pieces
Directions
Soak the skewers in water for at least 30 minutes. Whisk together the beer, lime juice, oil, green onions, garlic, jalapeño, sugar, salt, pepper and 1 cup cilantro in a medium bowl. Divide between 2 large zip-top bags.
Add the chicken to 1 bag and the peppers and onion to the other. Seal, then turn the bag several times to coat both the chicken and vegetables with the marinade. Let marinate for 30 minutes.
Prepare grill.
Thread chicken onto 6 skewers and the vegetables onto the remaining 12 skewers.
Place kebabs on grill rack, and grill 10 to 12 minutes or until chicken is just done and veggies are crispy tender, turning once. Sprinkle with additional cilantro for garnish.
Nutrition information per serving:
Calories200
Fat5 g
Sodium120 mg
Carbohydrates9 g
Saturated fat1 g
Calcium30 mg
Protein27 g
Cholesterol70 mg
Dietary fiber2 g
Diabetic exchanges per serving: 2 vegetable, 3 lean meat.
