Chicken Fajita Skewers recipe

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Ingredients

½ cup chopped fresh cilantro
3 tablespoons olive oil
1 ½ tablespoons red wine vinegar
1 lime, juiced
1 teaspoon chili powder
½ teaspoon paprika
½ teaspoon onion powder
½ teaspoon garlic powder
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

Nutrition Info

266.2 calories
carbohydrate: 23.6 g
cholesterol: 29.9 mg
fat: 14.8 g
fiber: 2.4 g
protein: 10.4 g
saturatedFat: 4.7 g
servingSize: -
sodium: 400.5 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

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

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

  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.

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

Recipe Yield

12 skewers

Recipe Note

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.

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