Fajita on a Stick Kabobs
Nothing sizzlles more than fajitas on the grill. Marinating the chicken in LA VICTORIA® SUPREMA® Salsa add extra flavor that will take you far beyond your grilling expectations.
8
45 minutes
15 minutes
1 hour
Ingredients
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Marinade
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1/2 cup LA VICTORIA® SUPREMA® Salsa
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2 tablespoons fresh lime juice
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2 tablespoons tequila
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1 clove garlic, minced
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1 teaspoon dried oregano
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1 teaspoon ground cumin
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2 pounds boneless skinless chicken breasts, cut into 3-inch pieces
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2 large bell peppers, cut into 2-inch pieces
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2 red onions, cut into chunks
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2 medium zucchini, sliced into 1-inch pieces
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½ cup cherry tomatoes
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Suggested garnishes: Grilled jalapeno peppers, limes and extra LA VICTORIA® SUPREMA® Salsa
Directions
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1. In large bowl, combine salsa, lime juice, tequila, garlic, oregano, and cumin.
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2. Place chicken in resealable plastic bag and add marinade. Seal bag and toss to coat well. Refrigerate at least 30 minutes and up to 2 hours.
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3. Heat grill to high. Remove chicken from marinade. Discard marinade. On wooden skewers, alternately thread chicken, bell pepper, onion, zucchini, and tomatoes.
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4. Grill 12 to 15 minutes or until vegetables are tender and chicken reaches an internal temperature of 165°F.
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5. Serve kabobs with suggested garnishes.