Fajita is a term found in traditional Mexican and Tex-Mex cuisine, commonly referring to grilled meats served in a tortilla.
Preparation time: 10 minutes
Cooking time: 6 to 8 minutes
Serves: 4 portions
Ingredients
- 2 chicken breasts (cut into 2 cm thick fingers)
- 30ml extra virgin olive oil
- 20ml Spanish sherry vinegar
- ½ teaspoon chilli flakes
- 1 tablespoon dried oregano
- 1 tablespoon ground allspice
- ½ teaspoon paprika
- To taste salt and pepper
- 8 wheat flour tortillas
- ½ lettuce (sliced)
- 2 tomatoes (diced)
- ½ small tub sour cream
Method
Remove the chrome hinged grilling rack and set aside.
Place 28 briquettes (7 rows of 4) into the centre section of the charcoal support rack positioned directly above the central burner.
Connect the gas bottle to the barbecue, turn on the gas supply and turn on the dial until the gas ignites.
After 8 minutes, turn off the gas dial and carefully scatter a further 8 briquettes on top of the ignited 28 briquettes.
Place the top chrome hinged grill rack back into its place on the barbecue and allow the briquettes to burn for a further 8 minutes.
When the 8 minutes has expired the briquettes will turn a white colour and the e-Churrasco will be ready for cooking.
Combine together the olive oil, sherry, chilli, oregano, allspice, paprika and seasoning. Pour over the chicken strips and allow to marinade for 20 minutes in the refrigerator.
Thread carefully onto metal skewers and set aside until required.
When the coals turn white, place the chicken skewers onto the bbq above the hot charcoal, turning often until just cooked.
Remove the chicken from the skewers and present with the warmed tortillas, shredded lettuce, diced tomatoes and sour cream.