Description
These easy, delicious Chicken Fajita Kabobs are the perfect backyard meal for busy weeknights.
Ingredients
Scale
- 1 green bell pepper, sliced into strips, seeds and ribs removed
- 1 red bell pepper, sliced into strips, seeds and ribs removed
- 1 large red onion, sliced into thin strips
- 1 lb. boneless skinless chicken breasts or chicken tenderloins, cut into strips
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon ancho (regular) chili powder
- 1/4 teaspoon chipotle chili powder (optional)
- Salt and pepper to taste
- 1 lime
- 8 8″ flour tortillas, warmed
- Garnishes: pico de Gallo, avocado or guacamole, fresh cilantro, Monterey Jack cheese, sour cream
- 6 metal or wooden skewers (if wooden, soak in water for at least 20 minutes beforehand)
Instructions
- Preheat gas grill to “high” heat or a temperature of around 500 degrees F.
- Combine olive oil, ground cumin, salt and both chili powders in a small bowl and whisk to blend.
- Thread the chicken pieces, peppers and onions on the prepared skewers, alternating between vegetables and chicken as you go. Brush half of the oil mixture evenly all over the chicken and vegetables.
- Place the skewers on preheated grill and cook over medium high heat (about 475 degrees) until chicken and veggies are starting to char, about 8-10 minutes.
- After ten minutes, rotate skewers and continue cooking on second side until chicken is cooked through, about 5 minutes more.
- Remove skewers from grill and season with fresh lime juice and salt and pepper to taste.
- Serve immediately in warm tortillas and garnish as desired.
Notes
We love to serve this with cilantro lime rice and seasoned black beans.