Recipe: Tailgating Fajita Kabobs

Have you ever had fajitas on a stick?

Well, I still haven't either, because the original idea that I had didn't quite work out the way that I thought it would for our tailgate this past weekend. But, my dad & Patrick came up with a pretty good solution that worked out well.

The original idea was to make a fajita kabob: chicken, green bell peppers, red bell peppers, onion, and zucchini. Then you could just use a soft flour tortilla to pull the meat/veggies off of the kabob & into the tortilla, add your toppings, and enjoy.

Zucchini? Don't know it 'til you've tried it, it is amazingly good on fajitas.

Anyway.

That ended up not working out for a couple of reasons but here's how we modified the original idea.

Tailgating Fajita Kabobs

Ingredients
1 pkg chicken {3 chicken breasts}
1 bottle of fajita marinade
2 green bell peppers
2 red bell peppers
2 med/large zucchini
1 onion
kabob sticks
1 pkg flour tortillas
Shredded cheese
Salsa
{& any other topping you might want to add}

Directions
1. Slice everything up into bite sizes pieces - the chicken, peppers, zucchini, and onions.
2. Put the chicken into a container, pour on the marinade, and seal it up. Marinate overnight.
3. Skewer the bell peppers & onions to the kabob sticks {filling up the stick completely} until you run out of those two veggies. Wrap in tinfoil.
4. Skewer all of the zucchini to different kabob sticks from the bell peppers/onions. Wrap in tinfoil.
{once you're at the tailgate & ready to cook...}
5. Grill the zucchini first - these usually take a little while. Then grill your pepper/onion kabobs.
6. While those are grilling, skewer your chicken onto separate kabob sticks. Add them to the grill once the veggies are complete.
7. Enjoy!

These ended up being fantastic and we made just enough for five people to enjoy. So what that it was more of a make-your-own fajita bar rather than a fajita kabob? Still just as delicious!