SMOKEY BARBECUE CHARRED FAJITAS NEXT LEVEL OTT

BIG GREEN EGG KAMADO COOKING 

This charred hickory smoked barbecued chicken fajitas is the next level and OTT (over the top)! Cooking direct all the ingredients got their turn on the big green egg to add that extra hickory smoked flavour, smokey marinated chicken, charred onions, jalapeños and peppers stuffed into warm tortillas with a charred fresh charred tomato salsa with jalapeños and lime topped off with sour cream, guacamole and fresh coriander, these are lip smackingly good!

Marinate time 30 mins-24 hrs / Prep time 15 minutes / Cooking time 20 minutes

Ingredients 

(serves 4)

4 chicken breasts cubed

2 red pepper quartered

2 green pepper quartered

2 red onions sliced in to thick whole rings

4 fresh jalapeños whole

4 spring onions trimmed 

2 limes halved

4 tomatoes cut in half

16 6" flour tortillas

1 iceberg lettuce fine shredded 

1 lrg pot sour cream

2 pots guacamole 

1 small bunch fresh coriander chopped

 

Fajitas Spice Mix

4 tbsp LUCHITO fajitas spice rub

OR

1 tsp garlic powder

1 tsp onion powder

1 tsp corn masa flour

1 tsp soft brown sugar

1/4 tsp fresh ground black pepper

1/4 tsp chilli pepper

1/4 tsp ground cumin

1/2 tsp ground coriander

pinch of sea salt

100ml of ground nut oil

1 lime juiced

 

Chicken Fajitas

Fire up your grill, direct heat 200 C / 390 F

Fajitas Marinade 

Mix all the dry spices together in the oil and lime juice.

Massage the chicken in the marinade and leave for minimum of 30 minutes in the fridge, over night is better to really permeate the flavours, place the chicken on your skewers ready to barbecue.

Once your grill is up to heat, place the chicken skewers on, leave to sear and char approx 5 minutes then turn and cook the other side, meanwhile, place the onions, jalapeños, peppers, tomatoes, spring onions and limes on the grill, turning after 5 minutes, cook until charred, remove ready to serve.

Rest the chicken while you chop the tomatoes, spring onions, one of the jalapeños, mix with the lime juice season with salt to make the salsa.

Set your table with bowls of shredded lettuce, sour cream, guacamole, fresh chopped coriander, the roasted salsa, warm tortillas, plates and cutlery ready to go.

Pile the chicken skewers on the table and let everyone dive in.