Fajita-bobs or Fajita on a Stick
September 1, 2011
It’s Labor Day weekend and for many that means the end of beach season. There is, however, time for one last sand covered blast and our good friend Chris Grove at Nibble Me This is delivering his signature “beachy” eats – Fajita-Bobs.
We had Funday Friday at work last week and again, I was doing the main dish. The main theme was “beach party” so I wanted to come up with something “beachy.”
No problem, right? I grew up on the beach. By the time I was a teenager, I was at the beach surfing every day that I could for as long as I could. See? Here’s me at 8 months old and a week before high school graduation (hey, pink high top converse were the hot thing back then). All three are really me.
Carson and I surfed as Hurricane Hugo passed by. I fractured my skull surfing on my mom’s 50th birthday which was also Mother’s Day that year. I’ve surfed within feet of sharks, curious dolphins, and even one whale. I’ve owned more surfboards in my life than I have owned cars. I may live in Tennessee now, but I know “beach.”
But here’s the thing….”beach food” to us meant two things back then,
1) cheap (we worked in a grocery store at night so we could surf during the day) and
2) drive thru (only long enough to let the tide change the way we wanted).
We ate a lot of Hardee’s chili cheese dogs, Taco Bell’s $.79 menu, and Shoney’s Breakfast Buffet.
So I kicked some ideas around and thought….cheap and portable. Kabobs! But to make it a little bit more “beachy” I also liked fajitas. So we put our fajita recipe on sticks!
4 ea chicken breast, boneless, skinless, cut into cubes
1 ea red bell pepper, cut into 1″ chunks
1 ea green bell pepper, cut into 1″ chunks
1 ea yellow bell pepper, cut into 1″ chunks
1 ea onion, cut into 1″ chunks
2 tablespoon Oil
3 tablespoon Lime Juice
1-2 clove Garlic minced
1 1/2 teaspoon Season salt
1 1/2 teaspoon Oregano
1 1/2 teaspoon Cumin
1/2 teaspoon Chili powder
1/2 teaspoon Paprika
1/2 teaspoon Red pepper ground
1 tablespoon Cilantro chopped
Marinade kabob ingredients in the marinade ingredients for 4 hours. Spear the kabob ingredients on soaked bamboo skewers alternating layers of veggie, meat, veggie. Make sure you start and end on a veggie.
If you are cooking on-site for an event, marinate the ingredients, assemble the skewers ahead of time and keep them in the marinade until cooking time.
Money Saving Hint:
Instead of buying individual red bell peppers at $475.79 per pound, buy the 3-pak bags of a red, yellow, and green bell pepper for cheap! Those are perfect for dishes like this or stir fry dishes and add a mountain of color.
Grill over a hot fire, 2 minutes a side for a total of 8 minutes.
The family loved them and they were a hit at Funday Friday at work.
So enjoy give the fajita bobs a try, they are kick butt!
????? Them are some expensive peppers !!!!!!