Summer isn’t over yet! Today’s Crock-Pot combined a summer favorite, shish kebabs, and a team favorite, fajitas, with: Fajita Shish Kebabs, and Cherry Turnovers for dessert! Watch as our team gives their own unique definition for shish kebabs in today’s video!
Try them for yourself with the recipes below!
Fajita Chicken Kebabs
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons canola oil
- Zest and juice of 1 large lime, plus additional for serving
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1 clove garlic, chopped
- 1 jalapeño, chopped (remove seeds and membrane if sensitive to spice)
- 1/2 teaspoon kosher salt
- 1 large red bell pepper
- 1 large green bell pepper
- 1 large red onion
- Fresh cilantro, for serving
- Salsa, sour cream (or plain yogurt), and guacamole, optional for serving
- Cut the chicken into bite-sized pieces. Place in a zip-top bag.
- In a small bowl or measuring cup, whisk together the canola oil, lime juice and zest, chili powder, cumin, garlic, jalapeno, and salt. Pour over the chicken, seal the bag, the gently “squish” the bag so that the chicken is coated with the marinade. Place the bag in a baking dish to catch any accidental drips, then refrigerate for 30 minutes or overnight. If using wooden skewers, soak the skewers in water for at least 20 minutes prior to use.
- When ready to cook, heat your grill to medium-high. Cut the bell peppers and onion into 3/4-inch chunks, then thread onto skewers with the marinated chicken pieces, alternating the chicken with the vegetables. Lightly oil the grill, then place the kabobs on the grill, cover, and let cook until the chicken is fully cooked and no longer pink, about 6 to 8 minutes, turning the chicken once or twice throughout so that it cooks evenly.
- Remove the chicken kebabs to a serving plate and sprinkle with cilantro and a few squeezes of fresh lime juice. Serve warm, garnished with salsa, sour cream, or guacamole as desired.
Recipe courtesy of: Well Plated.
Easy Cherry Turnovers
- 2 cans store-bought crescent rolls
- 1-1.5 cups cherry pie filling
- 1 cup confectioners sugar
- 2 Tablespoons heavy cream (or milk or half & half)
- ¼ teaspoon vanilla extract
- Preheat oven to temperature specified on crescent roll package. (Ours was 375 degrees F).
- Prepare a large baking sheet with parchment paper or a silpat mat.
- Unroll the crescent roll dough and separate the triangles.
- Place a heaping tablespoon or so of cherry pie filling at the wide end of each crescent roll, and gently roll it up.
- Place on baking sheet, and bake according to package directions, 10-12 minutes or until golden brown.
- While baking, prepare the glaze.
- Combine confectioners sugar, cream and vanilla in a small bowl and whisk until smooth.
- The glaze should be thin enough to coat and run off a spoon, so add more sugar or liquid as needed to achieve desired consistency.
- Generously pour glaze over hot rolls, and enjoy warm.
Recipe courtesy of: Lemon Sugar