Chicken fajita kebabs
- ⏱ 2 hours 50 minutes
- Medium
- Serves 1
- 👥 2-cook recipe
Chicken and vegetables are marinated, grilled on skewers, and served in tortillas with basmati rice and flavoured sour cream.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Chicken fajita kebabs
0/0
COOK 1COOK 2
1Mise en place
Prep 1 garlic clove: chop
2Make the marinade
3Plate and serve
+ 17 more steps in the app
Chicken fajita kebabs
0/0
COOK 2COOK 1
1Mise en place
2Make the marinade
Thinly slice the chicken breasts
In a large resealable bag, mix together the lime...
Season with the sea salt and black pepper
3Plate and serve
+ 17 more steps in the app
Ingredients
- 4 chicken breasts (thinly sliced)
- 2 green peppers (large diced)
- 2 medium onions (large diced)
- 145 g sour cream
- 8 tortilla wraps
- 200 g basmati rice
- 300 ml water
- 200 ml lime juice
- 1 garlic clove (chopped)
- 10 ml Tabasco
- 10 g chilli powder
- 100 ml vegetable oil
- 1 pinch sea salt
- 1 pinch black pepper
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place COOK 2
- Prep 1 garlic clove: chop
2. Make the marinade COOK 1
- Thinly slice the chicken breasts
- In a large resealable bag, mix together the lime juice, garlic, Tabasco, vegetable oil and chilli powder
- Season with the sea salt and black pepper
- Reserve 1 tbsp of this marinade for the sour cream
- Add the diced green peppers, diced medium onions and slices of chicken breasts to the marinade
🤝 Cook 2 hands over the garlic clove.
3. Dice the vegetables COOK 2
- Large dice the green peppers and medium onions
4. Soak wooden skewers COOK 2
- If using wooden skewers, soak them in water for 30 minutes before using
5. Rinse the rice COOK 2
- In a small pot, add the basmati rice and cover in cold water
- Rinse by moving the rice around with your hands
- Pour off the white milky water and repeat twice more
6. Marinate the chicken COOK 1
- Place the bag in a large bowl, in case the marinade leaks, and leave to marinate in the fridge for 1 1/2 hours
7. Rest the rice COOK 2
- Drain the excess water and leave the rice to stand for 20 minutes
8. Start the rice COOK 1
- Add the 300ml of water and place the pot over a high heat
- Bring to the boil, cover with a lid and turn down to the lowest heat possible
🤝 Cook 2 hands the small pot to Cook 1.
9. Cook the rice COOK 1
- Cook for 12 minutes, or until the rice is just cooked
- Remove from the heat and allow to stand, covered, for 2 minutes before serving
10. Bring to room temperature COOK 2
- Remove the meat and vegetables from the fridge and allow them to come up to room temperature
11. Mix the sour cream COOK 1
- In a bowl, mix the reserved marinade with the sour cream
🤝 Cook 1 hands over the marinade.
12. Thread the skewers COOK 2
- Pierce the chicken breasts and vegetables onto the skewers, Each skewer should hold 4 pieces each of the green peppers and medium onions, and 3 pieces of the chicken breasts, alternate as you thread them onto skewers
🤝 Cook 1 hands over the chicken.
13. Char the skewers COOK 2
- Cook the skewers under the grill until the meat is nicely charred, approximately 3-4 minutes on each side
14. Plate and serve BOTH
- Lay the tortilla wraps onto plates
- Remove the meat and vegetables from the skewers and use them to fill the wraps along with some basmati rice
- Garnish the fajitas with the flavoured sour cream and serve immediately
See it in action
Two phones, one kitchen — ticking a step on one updates the other instantly.
More two-cook recipes
Cook this with your co-chef
Open Chicken fajita kebabs in Nommer and the checklists above land on your two phones — ticks sync live, handoffs get called out, and everything finishes at the same time. Free on iOS and Android.