Chicken Fajita Kebabs
Total Carbohydrates 4.3g per serving = 6 serves
Ingredients
- 6 pieces chicken thigh fillets chopped into pieces, about 2
- 0.75 teaspoon chili powder
- 0.75 teaspoon cayenne powder
- 0.5 teaspoon ground cumin seed
- 0.5 teaspoon smoked paprika
- 60 g apple cider vinegar
- 60 g lime juice
- 1 teaspoon Sukrin Gold or 5 drops SweetLeaf stevia clear
- 2 cloves garlic chopped
- 1 inch medium green bell pepper cut to 1
- 1 inch medium red bell pepper cut to 1
- 1 jalapeño or green chili
- 120 g celery leaves
- 2 tablespoons to 3 water
- salt & pepper to taste
- 1 medium red onion optional
Instructions
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Season chicken thigh fillet with salt, black pepper, chili powder, cayenne powder and half of ground cumin seed. Top with garlic. Marinate for 1 hour inside the refrigerator then transfer to a ziplock plastic bag.
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Add sweetener (Sukrin Gold or stevia) to apple cider vinegar.
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Drizzle lime juice and apple cider vinegar mixture over seasoned chicken fillet.
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Add celery leaves, red bell pepper, green bell pepper,jalapeño or green chili, and onion (if using)
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Marinate seasoned chicken fillet for 24 hours.
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Arrange pieces on a barbeque stick. Get one piece of chicken fillet, add celery leaf on one side and fold then place on a stick. Do this to all the chicken fillet. Alternately add chicken and bell pepper onto the stick. Add in red onion slices if using.
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Sprinkle smoked paprika and the remaining cumin.
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Grill for about 5 to 8 minutes or until thoroughly cooked. Use the remaining marinade mixture for basting.
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Serve immediately. Enjoy!
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