RCI-SW.004.0022.001
Fajitas on a Stick
Contributed by SF&SC Y-Group. * Printed from Lawrys.com 6/27/2007, All rights reserved © 2007 Unilev
Prep20 min
Cook18 min
Total38 min
Servings8
Difficultyintermediate
Ingredients
- Lawry's™ Tequila Lime Marinade with lime juice1 cup
- onion½ mediumcut into ½-inch slices
- boneless1¼ lbsskinless chicken breast halves, cut into 1-inch pieces (I would try beef)
- 16 unit
- green bell pepper½ mediumcut into 1-inch pieces
- Mission™ flour tortillas (fajita size)8 unitwarmed
Method
1
Combine Lawry's Tequila Lime Marinade with lime juice in a shallow bowl. Add chicken breast pieces and stir to coat thoroughly. Let marinate for at least 15 minutes at room temperature while preparing vegetables.
2
Thread chicken pieces, onion slices, cherry tomatoes, and green bell pepper pieces alternately onto eight 10-inch metal or wooden skewers, distributing ingredients evenly and beginning and ending with a chicken piece.
3
Preheat a grill or grill pan to medium-high heat and oil the grates lightly to prevent sticking.
4
Place skewers on the hot grill and cook for 8-10 minutes, turning every 2-3 minutes to ensure even charring and cooking on all sides.
9 minutes
5
Check that chicken is cooked through (internal temperature 165°F) and vegetables are tender and lightly charred before removing from heat.
6
Warm flour tortillas directly over the grill flame or in a dry skillet for 30 seconds per side until pliable and lightly spotted.
7
Slide the grilled fajita skewers onto a serving platter and place warmed tortillas alongside. Allow diners to slide the meat and vegetables off skewers directly onto tortillas and assemble as desired.