Chicken Fajita Skewers are fresh, tasty, healthy, colorful, and the ultimate summer grilled food that everyone loves. My family loves it especially with a bowl of Spanish rice and beans.

To lighten up my recipe, I used a mixture of oil with lime juice and my own herbs and spices to marinate chicken.

The combination of this extravagant oil and delectable chicken definitely called for a family cookout!

The oil provided a rich, tender taste that left all of our mouths watering before we could dive into the meal. When serving this meal you and your family are guaranteed to never be left disappointed. It is really that good!

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The dish is pretty amazing and we did not step away too far from the authenticity. However, to lighten up my recipe, I used skewers instead of serving it traditionally in tortillas.

You can use any oil that you prefer, which was fantastic. The oil keeps chicken moist and juicy while grilling. Also, I love using my own spice and herb blend for his chicken fajita instead of the store-bought.

I believe it is much healthier, plus you are in control of which herb and spice you are going to use. That makes sense, right?

So, this summer I have decided to share with you the best of my recipes from the grill. It is my absolute favorite way of cooking so I cannot wait to share!

CLICK HERE FOR MORE TASTY CHICKEN RECIPES

If you try my amazing Chicken Fajita Skewers or any other recipe from my blog, please tag me on Instagram. @sandraseasycooking, using hashtag #sandraseasycooking. Thank you!

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AIR-FRYER HONEY MUSTARD CHICKEN THIGHS

CHICKEN SCHNITZELS

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ASIAN BEEF SKEWERS RECIPE

Yield: Serves 6

Chicken Fajita Skewers

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Chicken Fajita Skewers are fresh, tasty, healthy, colorful, and the ultimate summer grilled food that everyone loves.

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Ingredients

• 3 tablespoons (42 g) oil
• Juice of 1 lime, preferably ripe
• 1 tablespoon chopped cilantro or flat-leaf parsley
• 3 pounds (1.3 kg) chicken breast, cubed (approximately 3 whole chicken breast)
• 1 green bell pepper, chopped into bite-sized chunks
• 1 red bell pepper, chopped into bite-sized chunks
• 1 red bell pepper, chopped into bite-sized chunks
• 1 orange bell pepper, chopped into bite-sized chunks
• 1/2 large red onion, chopped into bite-sized chunks

FAJITA SEASONING

• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika

Instructions

1. Combine the seasoning and set aside. Now, mix together oil and lemon juice.
2. Cut chicken with a sharp knife into approximately the same bite-size pieces as cubes, then rub seasoning all over. Drizzle oil and lemon juice mixture over seasoned chicken and massage it. Cover and place the chicken in the fridge and allow to marinate for about 30 minutes.
3. Thread the marinated chicken onto the skewers with the peppers and onions. There is no right and wrong, I just like to mix it up, so the skewers look colorful and pretty. Place back in the marinade and allow to marinate until you are ready to cook.
4. Cook the chicken fajita skewers on the grill for about 20-25 minutes. Turn and brush with oil every 10 minutes, or until chicken juices run clear. Allow it to rest for a few minutes.
5. Serve with rice and beans, tortillas, and salad.

Notes

You may use beef for this as well. I recommend my seasoning recipe, but you may use store-bought too. In the case, you are using store-bought, just add cilantro or parsley, corn oil, and lime juice for extra tasty and tender chicken skewers.

You may use fajita sauce and drizzle over the skewers to keep the chicken juicy.

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Delicious Broiled Flank Steak! How do you like it, rare, medium-rare or well done?

I am medium rare to a well-done type of person… or at least somewhere in between.

I desperately wanted to grill this one the other day or at least smoke it.

Well, the continuous rain kept me from doing it, so the next best thing was grilling it under the broiler.

The fragrant spices were perfect, and it tasted really tasty.

You know Flank Steak could be a bit chewy or tough, but I think it depends on where you buy your meat, as well as how old it was.

The flank makes a mean fajita, and it’s also an excellent choice for bibimbap, stir-fries, or even Philly cheesesteak.

It is just so delicious that I could eat it every other day.

I got to say that this method of cooking a steak is popularly called London Broil.

Tougher pieces of meat, commonly, flank or top round steak, are left to marinate overnight.

Then you should be broiled under high heat and served by thinly slicing the meat across the grain.

I typically served it low carb for my family. Well, my kids had bread, of course. We are carb lovers after all.

However, my lovely husband and I enjoyed it with some oven-roasted ranch cauliflower cooked in steak dripping.

The other dish was sauteed cabbage in garlic Alfredo sauce, which was perfect. Needless to say, we inhaled this delicious meal.

If you follow Low-Carb Diet this meat is perfect. You can combine it with cabbage like I served my air-fryer ribs or cauliflower, maybe a bowl of greens.

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If you use my recipe to make this tasty Broiled Flank Steak, please tag me on Instagram. @sandraseasycooking

Yield: Serves 4 to 6

Broiled Flank Steak

Prep Time: 5 minutes

Cook Time: 15 minutes

Marinating Beef: 3 hours

Total Time: 3 hours 20 minutes

Tasty and easy recipe for Broiled Flank Steak

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Ingredients

• 1 1/2 to 2 pounds Flank Steak

For the marinade:

• 2 tablespoons Lemon Juice Lime juice, Vinegar, or similar acid for tenderizing the meat
• 2 tablespoons Olive Oil
• 2 Cloves Garlic grated or pressed in a garlic press
• 2 teaspoons Kosher Salt
• 1 tablespoon per side Grill/Barbecue Spices

Instructions

1. Coat the flank steak with marinade: Place the steak in a shallow dish, like a 9×13-inch baking dish. Whisk together all the marinade ingredients and pour over the steak. Rub the marinade into the steak and flip the steak once or twice in the dish to coat.
2. Marinate for about 3 hours (it can marinate overnight in the fridge, covered). Cover the dish and place the steak in the fridge for at least 1 hour. Turn the steak occasionally maybe after minutes. If you leave it overnight try to flip after a couple of hours. 
3. Heat the broiler and prepare the pan: Set your broiler to its highest setting. Place an oven rack a few inches below the broiler element.
4. Drizzle the pan with oil and place the steak on.
5. Remove the steak from the marinade, shake off the excess, and place it in the middle of the broiler pan. Place the pan it under the broiler. Cook for 7-10 minutes per side. This all depends on your taste; rare, medium rare or well done.
6. The steak is done when the edges are a bit charred and crispy, and you see some dark searing on the top. Using your meat thermometer, check the temperature in the thickest part with an instant-read thermometer: 115F to 120F for a rare steak, 120F to 125F for a medium-rare steak, and 140F to 145F for medium-well steak.
7. Note that If additional cooking is needed, cook for another minute or two for every 10 degrees needed; transfer the steak to the oven if it’s becoming too crisp on the edges.
8. This is a very important part Transfer the steak to a cutting board and allow it to rest for at least 5 minutes.
9. Slice the steak into very thin slices using a sharp knife, cutting against the grain. Transfer the slices to a serving platter, then pour the juices from the pan and cutting board over the meat and toss to coat.

Notes

Grilled Flank Steak: Instead of broiling, you can also grill flank steak over very high heat on a gas or charcoal grill. The cooking times are the same.

You may marinate this from 3 hours to overnight. The Flank steak takes marinates very well so it will tenderize.

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My Chicken Burgers are easy, tasty and quick. You can create an amazing meal around these burgers. Serve over rice or in a bun.

I wanted to make a step by step instructions for these Chicken Burgers mainly because I did not like the one that I did previously for this recipe.

A fun part was actually eating grilled food. Nobody ever comped about that one, right?

It was a beautiful Saturday afternoon; windy, but sunny and warm, a perfect April day.

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The kids were running around, playing soccer, teasing each other and laughter filled my backyard, while my husband, Nebbs, and I were debate arguing who can make better steaks.

Seriously, we girls, cannot win over the damn grill whatsoever. I grabbed my camera after “I” prepared food to be grilled and just took pictures.

Well, I was just a little, itsy-bitsy pissed off, cause his steaks and pork chops were looking and tasting better than mine.

In spite of that, I will admit, men know their way around a grill better than most women.

Nevertheless, in my defense, I was not bad. I would never admit to him that he can grill better than me.

Oh, I would not give him that satisfaction, nor did I feel the need to boost his ego more.

One thing is certain, never stand between your man and a grill, or poker nights with his boys, or remote control.

Also, asking him to ask for directions is like slapping him on the back of the head with a heavy skillet, etc.

SPICY DRY RUB SEASONING RECIPE

The list is really endless. They all act macho, but in reality, they are more emo than us girls when we are pms-ing. Just saying. But all so true!

Anyways…

Look at all these beauties! Just so you know, I made them on my own… Yup! Do you know what makes me the happiest?

If you guessed grill marks, then you are correct. When I flipped those burgers and saw it, I was breaking a happy dance around the grill.

They were delightful, flavorful and in another word orgasmic. I hope you make them soon, too.

Originally, I wanted to name them breakfast chicken burgers.

However, looking from my perspective who eats a few bites for breakfast. Sometimes nothing at all, I could not eat this burger for breakfast even if you try to bribe me.

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So, you can add whatever you like in with your burger. Bacon comes to my mind! I so added those slices of bacon with that chicken patty.

The serving SIZE:

I can easily say this is for two people. If you’re a foodie as well as your partner or a friend, you will eat this pound of grilled chicken in a heartbeat.

However, looking at the portion size, 4 people could be satisfied.

If you make my Chicken burger, please tag me on Instagram. @sandraseasyooking using hashtag #sandraseasycookin. Thank you in advance!

Yield: Serves 4

Chicken Burgers

Prep Time: 10 minutes

Grill Time: 10 minutes

Total Time: 20 minutes

These chicken burgers are delightful, flavorful and in another word orgasmic

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Ingredients

• 1 Lb. / 453g Ground Chicken
• 2.5-3 teaspoons /12.5-14g Spicy Dry Rub + few pinches more link below in instruction
• 1 tablespoon Parsley chopped
• 1 tbsp. Lemon juice
• 2 tablespoons Oil

Instructions

1. In a medium-size mixing bowl, add ground chicken, spicy rub mixture, chopped parsley, and oil. Mix it with your hand (you can use gloves) or with a spoon until you combine the mixture. Spicy Dry Rub Recipe
2. Make patties a size of the bun (with this amount of ground chicken you can make 4 large patties or slightly smaller 5). Sprinkle a dry rub mix a dash or two on each patty. The patties will shrink when they are cooking, but not too much. You can also cook them on the indoor grill or on a lightly greased frying pan.
3. Cook for a few minutes on at each side or until safe internal temperature: 170°F (well-done). USDA Safe Minimum 165°F, however, I like chicken at 170°F.
4. Place buns on your grill or frying pan to get a bit burnt and crunchy on the inside. Lastly, build your burger.

Notes

• If you do not want to make Dry rub mixture, these two brands I've enjoyed for more than a few years: McCormick, Weber; I love their spices and tried so many. Just use/buy what you prefer or like, and of course, what actually is sold in your area. It's supposed to be a blend that you enjoy cooking with.

However, you can always add:

Salt to taste (about 2 tsp.)

2 tsp. Ground black pepper,

1/4 onion, chopped/or shredded

2 garlic cloves, minced

1 tsp. Red hot chili flakes,

Other spices: 1 tsp.

For each:

Rosemary, thyme, parsley. (If it's fresh, finely chop, and you can add more because dry herbs are more powerful/fragrant than fresh 2 tbsp. Oil A squeeze of lemon juice/about 1 tbsp. Internal temperature: Ground meats are riskier because the contaminated meat surface is broken into small fragments and spread through the mass.

The interior of a raw burger usually does contain bacteria and is safest if cooked well done. I clean my grill GRATES with bacon just before placing a meat for grilling, however, if you DO NOT eat bacon try using Chicken Skin.

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