Ingredients:
CHICKEN FAJITA KEBABS
- 4 skinless chicken breasts, thinly sliced
- green peppers, large dice
- medium onions, large dice
- 5 1/8 oz of sour cream, to serve
- 8 tortilla wraps, corn or wheat based
- 7 1/16 oz of basmati rice
- 2/3 pint of water
MARINADE
- 6 3/4 fl oz of lime juice
- 1 garlic clove, chopped
- 1/3 fl oz of Tabasco, or other hot sauce
- 1/3 oz of chilli powder, adjust according to preference
- 3 1/2 fl oz of vegetable oil
- 1 pinch of sea salt
- 1 pinch of black pepper
Method:
In a large resealable bag, mix together the lime juice, garlic, hot sauce, oil and chilli powder
- 6 3/4 fl oz of lime juice
- 1 garlic clove, chopped
- 1/3 fl oz of Tabasco, or other hot sauce
- 1/3 oz of chilli powder, adjust according to preference
- 3 1/2 fl oz of vegetable oil
Season with salt and pepper. Reserve 1 tbsp of this marinade for the sour cream
- 1 pinch of sea salt
- 1 pinch of black pepper
Add the diced pepper, onion and slices of chicken to the marinade
- 2 green peppers
- 2 medium onions
- 4 skinless chicken breasts
Place the bag in a large bowl (in case the marinade leaks) and leave to marinate in the fridge for 1 1/2 hours
Mix the reserved marinade with the sour cream in a bowl. Cover and place in the fridge until ready to use
- 5 1/8 oz of sour cream, to serve
If using wooden skewers, soak in water for 30 minutes before using
Remove the meat and vegetables from the fridge and allow to come up to room temperature
Meanwhile, add the rice to a small pot, cover in cold water. Rinse by moving the rice around with your hands. Pour off the white milky water and repeat twice more
- 7 1/16 oz of basmati rice
Drain the excess water, leave to stand for 20 minutes. Add the 300ml of water and place the pot over a high heat. Bring to the boil, cover with a lid and turn down to the lowest heat possible
- 2/3 pint of water
Cook for 12 minutes, or until the rice is just cooked. Remove from the heat and allow to stand, covered, for 2 minutes before serving
Pierce the chicken and vegetables onto the skewers. Each skewer should hold 4 pieces each of the pepper and onion, and 3 pieces of the chicken – alternate as you thread them onto skewers
Cook the skewers under the grill or on a barbecue until the meat is nicely charred, approximately 3-4 minutes on each side
Lay the tortillas onto plates. Remove the meat and vegetables from the skewers and use to fill the wraps along with some rice
- 8 tortilla wraps, corn or wheat-based
Garnish the fajitas with the flavoured sour cream and serve immediately
