We love kebabs in the summer. Fruit, veggies, meat, sweet treats – there’s no end to the skewering fun, and when you keep it healthy and involve the grill, you have a recipe for a great, simple meal. These Chicken Fajita Kebabs really measure up, and we’re excited to share this new recipe with you.
Chicken Fajita Kebabs Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons canola oil
- Zest and juice of 1 lime
- 1 tablespoon chili powder
- 2 tsp ground cumin
- 1 clove garlic, chopped
- 1 jalapeño, chopped
- salt to taste
- 2 bell peppers
- 1 red onion
- Fresh cilantro, for serving
- Sour cream, guacamole
Directions
Cut the chicken into pieces. Place in a zip-top bag. In a small bowl, whisk the oil, lime juice and zest, chili powder, cumin, garlic, jalapeno, and salt. Pour in the bag, seal and gently “squish” the bag to coat the chicken. Place the bag in a bowl and refrigerate 30 minutes. Soak wooden skewers in water for 20 minutes prior to use. Heat your grill to medium-high. Cut the bell peppers and onion into chunks, then thread onto skewers with the chicken. Oil the grill, then place the kebabs on, cover, and let cook about 6 to 8 minutes, turn the kebabs so they cook evenly. Remove the kebabs to a serving plate and sprinkle with cilantro, fresh lime juice. Garnish with sour cream or guacamole.
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