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Chicken Fajita Skewers
4 boneless skinless chicken breasts, cubed
3 tablespoons oil
2 tablespoons chili powder
1 tablespoon garlic powder
1 teaspoon ground cumin
1 lime, zest and juice
1 green pepper, diced
2 red peppers, diced
1 cup diced red onion
Salt and freshly cracked black pepper
Toss the chicken with the oil, chili powder, garlic powder, cumin, lime zest, lime juice, salt and pepper. Allow it to sit in the refrigerator for at least 30 minutes.
Once marinated, assemble the skewers, alternating the red pepper, green pepper, red onion and chicken cubes.
Preheat the grill to medium-high heat. Grill the skewers until they are golden on all sides and the chicken reaches an internal temperature of 165F, about 4 minutes per side.
Philly Steak Skewers
2 cups cubed sirloin steak
3 tablespoons oil
3 garlic cloves, minced
3 tablespoons Worcestershire sauce
1 tablespoon horseradish
1 red onion, diced
2 green peppers, diced
1 cup whole small mushrooms or quartered large mushrooms
¼ cup steak sauce
Salt and freshly cracked black pepper
Toss the steak with the oil, garlic, Worcestershire sauce and horseradish. Allow it to sit in the refrigerator for at least 30 minutes.
Build the skewers by alternating between the steak, mushrooms, green pepper and red onion.
Preheat the grill to medium-high heat. Grill the skewers on all sides until golden and the beef is cooked to your liking, 3 to 4 minutes per side. Once cooked, brush the skewers with the steak sauce and cook for another minute.
Herb & Garlic Halloumi Skewers
2 Halloumi bricks, cubed
3 tablespoons oil
4 garlic cloves, minced
1 tablespoon freshly chopped parsley
1 tablespoon freshly chopped oregano
1 tablespoon freshly chopped dill
1 zucchini, diced or sliced
1 red pepper, diced
1 cup cherry tomatoes
Freshly cracked black pepper
Toss the halloumi with the oil, garlic, parsley, oregano and dill. Season it with freshly cracked black pepper.
Build the skewers by alternating the halloumi with the vegetables until all of the ingredients are used up.
Preheat the grill to medium-high heat. Grill the skewers until the halloumi begins to brown, 2 to 3 minutes per side.
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