Let's get cooking!

• Prepping the marinade:
• Add 60 grams of our spice blend to two tablespoons of your favorite oil (olive oil is preferred) with the juice of half a lemon and mix them well. Add the desired amount of salt and chili pepper flakes in this step.
• For boneless chicken breasts:
• Prepare and cut your boneless chicken breasts the way you want. You can either leave them whole or cut them into thick strips, about 1 cm thick.
• Massage and rub the marinade into the chicken well.
• Chill for at least 20 minutes in the fridge, yet it's best to marinate overnight for maximum flavor.
• Cooking your chicken:
• - Cooking your chicken with an air fryer will depend on how you cut it. It's best to follow your manufacturer's instructions to fully cook your chicken till it reaches an internal temperature of 75°C. I have two Philips air fryers and both have different durations to cook chicken fully. Ensure you always preheat your air fryer at the desired temperature for at least 5 minutes before cooking. For whole chicken breasts, go for the full duration of cooking chicken at 180°C flipping halfway, for strips, divide time by half and set the temp to 200°C, flipping halfway. Check its internal temperature to be sure. Example: Whole chicken breasts will take 20 minutes at 180°C (flipping them at the 10-minute mark) while strips take between 8 to 10 minutes at 200°C, flipping them halfway as well.
  
  - Cooking your chicken in a skillet will also depend on how you cut it. Heat a tablespoon of oil in a skillet over medium heat, then cook your whole boneless chicken breasts for 7 to 8 minutes on each side (14 to 16 minutes total) till it reaches an internal temperature of 75°C. For strips, it might take 3 to 4 minutes on each side (6 to 8 minutes total) on medium heat to be fully cooked.
  
  In case you cook your chicken breasts whole, make sure you let them rest for at least 5 minutes before slicing them into strips to avoid losing their juices resulting in dry chicken.
• Serve hot with the stir-fry!
• For beef:
• For beef fajitas, it's best to use steak (you can use flank steak, skirt steak, or rump steak), you can also use escalope or thin beef fillets. It depends on your preference.
• Again, you can leave the steak or the fillets whole, or cut them into even strips. Just make sure you marinate your beef overnight for maximum flavor or for at least 20 minutes.
• Heat one tablespoon of oil in a large skillet over medium-high heat, add your steak or beef fillets, and most importantly make sure you don't crowd your skillet and cook them to your desired doneness. In the case of thinly cut beef fillet strips, you can cook them to your desired doneness in batches to avoid crowding your skillet.
  
  In the case of whole steak, make sure to let it rest after cooking for at least 5 minutes before slicing it into strips.
• Serve hot with the stir-fry!
• For shrimp:
• Prepare your shrimp by making sure they are without a shell and are deveined.
• Toss them into the marinade and mix well. Chill them in the fridge for 20 minutes. (Do not leave the shrimp to marinate overnight)
• - Cooking your shrimp in an air fryer. I prefer skewering the shrimps as it makes it easier to handle and flip them in an air fryer. Presoak your skewers in water for 30 minutes before cooking if they are made of bamboo to prevent them from burning. Preheat your air fryer for 5 minutes at 200°C, then cook your shrimps for 6 minutes (3 minutes on each side) at 200°C until they are fully cooked and reach an internal temperature of 63°C.
  
  - Cooking your shrimp in a skillet. Heat one tablespoon of oil in a skillet over medium heat, and layer your shrimp in a single layer avoiding crowding your skillet. Cook them for 2-3 minutes on each side (6 minutes total) until they are pink, firm to the touch, and reach an internal temperature of 63°C.
• Serve hot with the stir-fry!
• For the stir-fry:
• Slice your vegetables into thin strips.
• Heat one tablespoon of oil in a large skillet (a wok is preferred to add smokiness to the stir-fry), and add the sliced red, yellow, and green bell peppers and onions and toss them constantly in hot oil till they are slightly charred but still a bit firm to the bite. Don't let them go soft.
• Serve hot with your Fajitas, or you can toss your fajitas into the vegetables if you want to.