Skip To Content
Home Recipes Browse Recipes Chicken Jalapeño Kabobs
The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 186 g
(Approx. 16 Servings)
Amount Per Serving
Calories 250 Calories From Fat 90
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 510 mg 21%
Total Carbohydrate 23 g 8%
Dietary Fiber 3 g 12%
Sugars 2 g
Protein 18 g
Vitamin A 10% • Iron 15%
Vitamin C 15% • Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chicken Jalapeño Kabobs

Prep Time
35 minutes
Cook Time
12 minutes
Total Time
47 minutes
Serves
16  People

Ingredients

Recipe makes 16 Servings

1/2 cup(s) extra virgin olive oil
2 large yellow onions, peeled & cut into 4 wedges, separated
8 jalapeño pepper, sliced lengthwise with stems & seeds removed
16 cherry tomatoes
16 mushrooms
1/2 Tsp iodized salt
1/2 Tsp black pepper
8 bamboo skewers, soaked in water 30 minutes
2 Lb H-E-B Fajita Seasoned Chicken Breasts, cut into 1 1/2-inch pieces
Check All
Uncheck All
Add to list

Instructions

1
Combine olive oil, vegetables and seasonings in a large zip-top bag. Seal and turn bag several times to coat veggies.
2
Marinate 30 minutes in refrigerator.
3
Thread each skewer with mushroom, tomato, chicken and jalapeño. Repeat order 2 or 3 times depending on size of skewers.
4
Cover and chill kabobs until ready to grill.
5
Prepare charcoal or gas grill for cooking at 375°F.
6
Brush hot grill with olive oil to prevent sticking.
7
Grill kabobs 5 to 6 minutes per side or until juices run clear.
8
Serve kabobs alone or with tortillas and rice.
9
Chef's Note: When threading meat and vegetables on kabob the , make sure to start and end each kabob with a mushroom to help hold meat and veggies in place when grilling.

Source:

Save recipe Save recipe  
Add to list Add to list View Lists
Email
Print Print