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Recipe of the Week

Ashley Wemmell

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Grilled Chicken Fajita Kabobs

recipe

For the Kabobs:

1 pounds boneless, skinless chicken breast, cut into 3/4 inch pieces
1 red onion, cut into 3/4 inch pieces
1 red pepper, cut into 3/4 inch pieces
1 yellow pepper, cut into 3/4 inch pieces
1 green pepper, cut into 3/4 inch pieces

For the Fajita Marinade:

2 tablespoons olive oil
1 tablespoon fresh lime juice
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes

Directions:
1. In a small bowl, whisk together the oil, lime juice, chili powder, cumin, garlic powder, oregano, salt, black pepper and red pepper flakes.
2. Place the chicken in Ziploc bag with the fajita marinade. Seal the bag and make sure all of the chicken pieces are well coated. Place the bag in the refrigerator for at least one hour and up to eight hours.
3. When ready to cook, preheat the grill to medium-high heat. Thread marinated chicken, onion, and peppers onto skewers. Discard leftover marinade.

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The Student News Source of the University of New Haven
Recipe of the Week