Chicken Fajita Skewers

Great recipe to go with a cold margarita or strawberry water. I served these chicken fajita skewers for Cinco de Mayo this year and they were a hit. Great way to combine a Mexican food favorite with the grill outside. Serve with homemade pinto beans and authentic Mexican rice.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 266 Calories

Ingredients

• ½ teaspoon garlic powder
• 3 tablespoons olive oil
• ½ teaspoon onion powder
• ½ teaspoon paprika
• 1 teaspoon chili powder
• 1 lime, juiced
• ½ cup chopped fresh cilantro
• 1 ½ tablespoons red wine vinegar
• ¼ teaspoon cayenne pepper, or to taste
• 1 pound chicken, cubed or cut into strips
• 1 onion, cut into bite-sized cubes
• 1 green bell pepper, cut into bite-sized cubes
• 12 skewers, or as needed
• 12 (6 inch) tortillas, warmed
• 1 (8 ounce) container sour cream, or as needed
• 1 (8 ounce) jar salsa, or as needed
• 1 (6 ounce) container guacamole, or as needed (Optional)

Recipe Instructions

Step 1

Preheat an outdoor grill for medium heat and lightly oil the grate.

Step 2

Combine cilantro, oil, vinegar, lime juice, chili powder, paprika, onion powder, garlic powder, and cayenne pepper in a big bowl. Add chicken, onion, and bell peppers and toss vigorously until all vegetables and meat are coated with the seasonings. Cover and refrigerate for at least 1 hour or up to 4 hours.

Step 3

Assemble kabobs on skewers with 3 pieces of meat opposite the vegetables.

Step 4

Cook kabobs on the preheated grill, turning constantly to prevent burning, until chicken is no longer pink and juices run clear, 7 to 10 minutes.

Step 5

Serve immediately by placing 1 kabob on a plate with a warm tortilla, sour cream, salsa, and guacamole.