Being from Texas you know how much I love my Mexican food. Honestly I have a hard time going more than a week without it whether it’s “True” Mexican food, Tex-Mex food, or even Baja “California Style” Mexican food…. I’m not picky I love it all.
But of all the different types of Mexican foods the dish I order at a restaurant most often is the Fajitas. Charred grilled meat (Chicken, beef, shrimp, or combo) served a top a bed of peppers and onions on scorching hot cast iron skillet. Mmmmmm! As the waiter sits the sizzling skillet in front of you you lean in and inhale the Tex-Mex scented steam cloud….. I can just smell it now can’t you?
Now while this is great when you are out to eat…. serving your guests at home a sizzling hot cast iron skillet is not always a good idea.
So what’s my solution for making perfect fajitas at home? Especially for a group of people?
Put the fajitas on a stick.
That way you get the perfect ratio of meat to peppers and onions, plus a bonus grilled lime. Not to mention clean up is a breeze! In fact all the guests have to do is slide the cooked meat, peppers, and onions into a hot tortilla that has been possibly slathered with freshly made guacamole…. Squeeze on a little of the grilled lime juice and life is good.
Besides proven fact that everyone loves food on a stick 🙂
If you feel like being a little fancy… you can even serve up the guacamole, queso, rice, or refried beans in little edible corn tortilla bowls. But more to come on that at a later date 😉 I have to tease y’all with something.
Tune in tomorrow to see what I turn the leftover Chicken Fajita Skewers into.
Hint: It involves pie crust!
Chicken Fajitas On A Stick
The Fajita Dry Rub and The Chicken
1 Tablespoon Mesquite Seasoning
1 Tablespoon Cumin
1 Teaspoon Chipotle Chili Powder
1 Teaspoon Ancho Chili Powder
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1 Teaspoon Smoked Paprika
1 Teaspoon Fresh Cracked Black Pepper
2 Teaspoons Kosher Salt
Kosher Salt to Taste
Mix all the above spices together and store in an air tight container.
4 Chicken Breasts, cut into bite sized cubes
The Juice of 1 Lime
Drizzle of Extra Virgin Olive Oil
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Orange Bell Pepper
2 Red Onions
3 Limes, quartered
Cut the each of the chicken breast into 9 bite sized pieces for a total of 36 pieces. In a large zip top bag toss together the cubed chicken, the juice of 1 lime, a good drizzle of Extra Virgin Olive Oil (about 2 tablespoons), and about half the dry rub. Toss to coat and marinate for at least 30 minutes and unto 4 hours.
Reserve the remaining dry rub for another time.
Cut each of the peppers, onions and limes into 12 equal pieces. If using bamboo skewers soak them in warm water for 1 hour (some how I always forget this step… Oh well if the skewer gets charred or burns it just gives you a smoky flavor right?)
For assembly I did 3 pieces of chicken, 3 pieces on onion, and 3 pieces of pepper then topped off with a lime wedge…. Chicken, Onion, Pepper, Chicken, Onion, Pepper, Chicken, Onion Pepper, Lime. But assemble as you like.
Prep and preheat a grill of choice and cook the skewers until the peppers are charred and the chicken cooked through.
Then transfer to a plate, cover with foil, and allow the skewers to rest.
While the meat rests heat up the tortillas… (Click here For Hot Fresh Homemade Flour Tortillas)
Topped the skewers with cilantro (if desired) and serve alongside the warm tortillas and fresh made guacamole.