I’ve been on a bit of a kabob kick lately. I’m sure y’all have seen that. If not, well, there’s this one here and here. There’s at least one more after this recipe, but you’ll have to keep an eye out for it. Let’s just say, it’s a little kicked up in flavor.
So. Kabobs. Who doesn’t love these miracle inventions of the weeknight summer dinner? Seriously. You chop some delicious veggies up bite sized like. Then you chop some protein up bite sized like. Then you shove it onto a stick, grill it, and then sit down to dinner in less than 30. No matter what your protein is, it’s cooked in under 30.
Unless your bite size is bigger than normal bite size, most kabobs cook in under 10 minutes a side. I leave time for marinating in that 30 minute estimate. I also leave time for a delicious side dish. Rice? 20 minutes. Macaroni? 12. Baked potatoes? You’re on your own with that one. But boiled and mashed would be a quick fix. Just sayin.
I know. I’m a broken record on this one, but our commute truly is horrific at times. Recently, it was over 2 hours estimated time in travel to get home. Two. Hours. Are you kidding me? And that was before we even left the city. By the time we hit the road it could easily get longer and longer the more people leave work and get on the road. Two. Hours.
Thankfully, we have the Waze ap. If you don’t have this ap, why not? It’s awesome. Shiznit awesome. I pulled up that little baby, and it rerouted us and saved us about 40 minutes on the way home. AND we got home earlier than we normally would had their not been an accident closing the two left lanes of a three lane highway that leads most of the people in Northern Virginia home.
On days like that, recipes like this are essential. It doesn’t hurt that this tasted amazing. Like my favorite restaurant fajitas amazing! Speaking of which, I need to make more of that seasoning blend. I’m almost out. And it’s oh so gooooooood!
And this salsa is oh so goooooooood! It was so simple to put together, too. Some canned beans, some onions, tomatoes, an avocado all tossed with some lime juice and spices and you have a delicious and simple side dish for your hearty kabobs. I even mashed some of the avocado to make this salsa even creamier.
See? Two kabobs and a spoonful of salsa and you’re eating a delicious and healthy meal for any night of the week. And with all those colors you just know it’s going to taste amazing and fresh. Shop your local farmers market to get some tomatoes, onions, and peppers. Cook local and your food will have amazing flavor and freshness.
Now, my favorite restaurant that has the amazing fajitas also puts a tomato on the skillet to char. I never really had a fresh tomato cooked that wasn’t in a sauce over pasta of some sort. But I have to tell you, that tomato on the skillet that’s all charred and blackened; that’s one of my move favorite parts of their fajitas. That and the cumin rice. I could eat my weight in that rice and for the life of me cannot replicate it. I have tried. Repeatedly.
I actually got 8 out of the ingredients, but just didn’t fit all of them on the cutting board. Eight is a perfect number for us. The hubs can have 3 for dinner, and I can split the remaining between dinner that night and lunch the next day. One of the many perks of being a food blogger; you have killer lunches!
What are your favorite kabobs?
For Fajita seasoning:
- 2 tablespoons cornstarch
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- 2 teaspoons oregano
- 2 teaspoons thyme
- 2 teaspoons salt
- 1/4 teaspoons cayenne pepper
- 1/8 cup lime juice
- 1/8 cup cider vinegar
- 2 tablespoons honey
- 2 tablespoons Fajita seasoning
- pinch cayenne
- 1 pound chicken, cut into 1 inch pieces
- 2 cups onions, cut into 1 inch pieces
- 1 cups bell pepper, cut into 1 inch pieces
- 2 cups cherry tomatoes
- 14 ounces canned black beans, rinsed and drained
- 1 cup finely diced tomato
- 1/2 cup finely diced red onion
- 1 avocado, diced and lightly mashed
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground cumin
- Combine first ten ingredients (cornstarch through cayenne) in a small mixing bowl. Stir well to combine. Set 2 tablespoons aside and store the remaining in an airtight container.
- Combine next nine ingredients (lime juice through cayenne) in a small mixing bowl.
- Place the chicken in a zip top plastic bag. Pour the marinade into the bag and marinate 30 minutes.
- While the chicken is marinating, prepare the salsa. Place the avocado in a small mixing bowl and mash lightly with a fork. Add the remaining ingredients and toss well to combine. Refrigerate until the chicken kabobs are ready.
- Preheat the grill to high (about 550 to 600). Assemble the kabobs alternating the chicken with the onions, peppers, and tomatoes.
- Oil the grill lightly before placing the kabobs on the grates. (I use a paper towel dipped in oil and some tongs.) Grill 2 to 3 minutes on each side or until the chicken is cooked through and no longer pink in the middle. Remove from the grill and allow them to rest while you assemble the plates.
- Divide the salsa evenly between four plates. Arrange 3 kabobs on each plate and serve with a nice, cold cerveza.