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Chicken Fajita Kebabs (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Celiac.com 09/03/2013 - Pretty much any meat, vegetable, or seafood item that can be grilled or cooked in a pan can be trend into a delicious kebab with a bit of ingenuity.
I'm a big fan of chicken fajitas, so when I'm craving fajitas, but don't want to heat up the house, these fajita kebabs are perfect.
They are simple to make, and sure to satisfy any fajita lovers at your next grilling session.
- 1 pound fresh chicken breast, cubed
- 1 cup packed cilantro leaves, plus extra for serving
- ¼ cup lime juice, about 2 limes
- ¼ cup gluten-free chicken broth
- 3 scallions, cut into 1-inch pieces
- 2 cloves garlic
- 1 jalapeño, seeded
- 1 tablespoon honey
- 1 teaspoon Kosher salt
- 1 red onion, cut into wedges
- 2 bell peppers, quartered, seeds removed
- 1 ripe avocado, halved, seeded and peeled
- 1½ teaspoons olive oil
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ cup fat-free Greek Yogurt
- ½ cup water
Put the cilantro, lime juice, broth, scallions, garlic, jalapeño, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.
Put chicken cubes in a medium bowl and the peppers and onions in another.
Divide the remaining cilantro puree evenly between the chicken and the peppers and onions.
Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.
To the blender, add the avocado, ½ cup water, and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.
Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend.
Reserving a bit for serving, divide yogurt mixture between the two marinating bowls of veggies and chicken marinate and mix. Marinate another 30 minutes.
Once vegetables and chicken have marinated, skewer them in alternating between veggies and chicken, and grill, basting with lime juice. Drizzle with reserved sauce and serve.
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