Chicken Fajita Skewers
|Fresh lime juice||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Beer||1⁄2 Cup (8 tbs)|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Onion||1 , thinly sliced|
|Garlic||1 Clove (5 gm), minced|
|Jalapeno chilies||2 , sliced (Fresh)|
|Ground cumin||2 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Freshly ground pepper||1 Teaspoon|
|Boneless chicken breasts||1 1⁄2 Pound|
|Shredded cheese||1⁄4 Cup (4 tbs)|
|Shredded lettuce||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄4 Cup (4 tbs)|
In a large bowl, combine lime juice, oil, beer, brown sugar, onion, jalapeno, cumin, paprika, Worcestershire sauce and pepper.
Trim chicken and cut into 1-inch cubes.
Add chicken to marinade and stir to coat; cover and refrigerate for at least 1 hour or up to 4 hours.
Drain chicken; discard marinade.
Thread chicken equally on skewers.
Rotate the kebobs for 25 to 30 minutes or until cooked through.
Meanwhile, wrap tortillas in foil.and place in the warming tray in the lower position to heat while rotating the skewers.
To eat, place chicken on a tortilla; top with cheese, lettuce and sour cream, roll up and eat with your fingers.