No problem, right? I grew up on the beach. By the time I was a teenager, I was at the beach surfing every day that I could for as long as I could. See? Here's me at 8 months old and a week before high school graduation (hey, pink high top converse were the hot thing back then). All three are really me.
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But here's the thing...."beach food" to us meant two things back then,
1) cheap (we worked in a grocery store at night so we could surf during the day) and
2) drive thru (only long enough to let the tide change the way we wanted).
We ate a lot of Hardee's chili cheese dogs, Taco Bell's $.79 menu, and Shoney's Breakfast Buffet.
So I kicked some ideas around and thought....cheap and portable. Kabobs! But to make it a little bit more "beachy" I also liked fajitas. So we put our fajita recipe on sticks!
Fajita-Bobs
Ingredients
4 ea chicken breast, boneless, skinless, cut into cubes
1 ea red bell pepper, cut into 1" chunks
1 ea green bell pepper, cut into 1" chunks
1 ea yellow bell pepper, cut into 1" chunks
1 ea onion, cut into 1" chunks
Marinade
2 tablespoon Oil
3 tablespoon Lime Juice
1-2 clove Garlic minced
1 1/2 teaspoon Season salt
1 1/2 teaspoon Oregano
1 1/2 teaspoon Cumin
1/2 teaspoon Chili powder
1/2 teaspoon Paprika
1/2 teaspoon Red pepper ground
1 tablespoon Cilantro chopped
Instructions
Marinade kabob ingredients in the marinade ingredients for 4 hours. Spear the kabob ingredients on soaked bamboo skewers alternating layers of veggie, meat, veggie. Make sure you start and end on a veggie.
Catering/Party Hint:
If you are cooking on-site for an event, marinate the ingredients, assemble the skewers ahead of time and keep them in the marinade until cooking time.
Money Saving Hint:
Instead of buying individual red bell peppers at $475.79 per pound, buy the 3-pak bags of a red, yellow, and green bell pepper for cheap! Those are perfect for dishes like this or stir fry dishes and add a mountain of color.
Grill over a hot fire, 2 minutes a side for a total of 8 minutes.