Fajita Chicken + Steak Kabobs


1 lb chicken or steak
2 tbsp vegetable oil
1 lime, zested and juiced
1 tbsp chili powder
1 1/2 tsp ground cumin
1 garlic clove, chopped
1 jalapeno, chopped
1/2 tsp kosher salt
1 large red bell pepper
1 large green bell pepper
1 large red onion
cilantro, chopped, and salsa for serving


Cut meat into bite sized pieces and place into a ziplock bag.

Whisk together the oil, lime juice and zest, chili powder, cumin, garlic, jalapeno and salt. Pour over chicken or steak, and toss to combine. Refrigerate for at least 30 minutes. Soak skewers as well if using wooden ones.

Heat up grill or grill pans if on stove on medium high. Cut up peppers and onion into chunks and pierce through skewers, alternating with meat and veggies.

Oil grill or grill pan, and cook until meat is fully cooked, about 6-8 minutes. Turning meat a couple times to make sure the meat cooks evenly.

Remove veggies and meat from kebabs and serve with cilantro and lime, garnish with salsa.

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