Meat on sticks! You knew it was going to happen.

I really love this version of kabobs. It’s sort of like tacos on the grill. We ate these over Cilantro Lime Rice and it was a great, summer meal – and using the grill and rice cooker meant we weren’t heating up the house with the stove. Perfect!

Chicken Fajita Kabobs
(from Well Plated)
Serves 4

1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
2 Tbsp. canola oil
Zest and juice of 1 lime
1 Tbsp. chili powder
1 1/2 tsp. cumin
1 clove garlic, minced
1 jalapeno, seeds removed and chopped
1/2 tsp. salt
1 large red bell pepper
1 large green bell pepper
1 large red onion
Salsa, sour cream and guacamole, for serving

In a large bowl, whisk together the canola oil, lime juice, zest, chili powder, cumin, garlic, jalapeno and salt. Add chicken and toss to evenly coat. Cover and refrigerate for at leas an hour.

Cut the bell peppers and onion into chunks.

Thread the marinated chicken, peppers and onions onto skewers.

Heat grill to medium-high and spray with non-stick spray. Grill for 6-8 minutes, turning once or twice.

Serve with salsa, sour cream and guacamole.