Fajitas are a fun party food. Cook up the ingredients and your guests can assemble the fajitas just as they like them. In keeping with the Mexican theme, serve some guacamole on the side and don't forget the sour cream.
Preparation: 15 minutes + marinating
Cooking: 10 minutes
Total: 25 minutes
500 g skinless, boneless chicken breasts, pounded until 1 cm thick
⅓ cup (80 ml) lime juice
1 teaspoon salt
1 red onion, cut into 4 thick rounds
1 ½ teaspoons sugar
½ teaspoon ground cinnamon
½ teaspoon ground cumin
¼ teaspoon ground cloves
¼ cup (60 ml) olive oil
2 green capsicums, cut lengthwise into flat pieces
2 red capsicums, cut lengthwise into flat pieces
4 flour tortillas (20 cm across)
1 cup (150 g) crumbled goat's cheese, or feta
1 cup Sour cream - to serve
Place chicken on a plate and sprinkle with ¼ cup (60 ml) of the lime juice and ½ teaspoon of the salt. Cover and refrigerate for 1 hour, or at least 30 minutes.
Preheat a barbecue hotplate or grill to medium - high heat. In a bowl, gently toss together onion, sugar, cinnamon, cumin, cloves and ½ teaspoon of salt. Add 1 tablespoon of the oil and toss again.
Toss chicken with another tablespoon of the oil. Place on barbecue with the onion and capsicums. Cook for the following amounts of time: barbecue chicken for 5 minutes per side, or until cooked through; barbecue onion for 4 minutes per side, or until lightly browned and crisp-tender; barbecue capsicums, skin side down, for 10 minutes, or until skin is blackened.
When ingredients are cool enough to handle, cut chicken lengthwise into strips; cut onion rounds in half; peel capsicums and cut into strips. Transfer to a bowl, then add remaining oil, lime juice and salt. Toss well.
Divide mixture among the tortillas. Sprinkle with goat's cheese and sour cream, roll up like a cone and serve.