Chicken Fajita Kabobs

Not that I need an excuse to eat Mexican food, but this recipe comes just in time for Cinco De Mayo! I created a zesty and fresh marinade for the chicken and vegetables that allow this dish to be either grilled or baked. The beer and lime tenderize and soak into the chicken, while the spices balance out the flavor to give it just the right amount of kick! The peppers and onions are always a must for fajitas. I used a German Pilsner beer for this recipe, but any light beer would work well. A Corona is a great idea to compliment the lime.

Start by cutting the chicken into small 1 inch chunks, and the vegetables into squares. Mix the ingredients to the marinade, and place the marinade, vegetables, and chicken all in the same large Ziploc bag or Tupperware. While you are preparing your grill or oven, thread the vegetables and chicken onto skewers. I decided to bake these so I could spend the time making Spanish Rice and cleaning up the kitchen. They are even better grilled, but either option is delicious! If baking, go ahead and discard the marinade into the 9×13 inch dish you are using to bake, allowing the kabobs to soak up the extra juice while baking:

You can serve these several different ways: over a salad, wrapped in a tortilla, over a bed of rice, but make sure you add some delicious toppings. I made my Spanish Rice to eat with these. I also smothered mine in salsa and my Easy 1 minute Guacamole.