Grilled Chicken Fajita Kabobs

Recipe

Serves 4

Ingredients

For the Fajita Marinade:

  • 2 tablespoons extra virgin olive oil

  • 1 tablespoon fresh lime juice

  • 2 teaspoons chili powder

  • 2 teaspoons cumin

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon dried oregano

  • 1/4 teaspoon sea salt

  • 1/4 teaspoon ground black pepper

  • 1/4 teaspoon crushed red pepper flakes

For the Kabobs:

  • 1 pound boneless, skinless chicken breast, cut into 3/4 inch pieces

  • 1 red onion, cut into 3/4 inch pieces

  • 1 red pepper, cut into 3/4 inch pieces

  • 1 yellow pepper, cut into 3/4 inch pieces

  • 1 green pepper, cut into 3/4 inch pieces

Instructions

  • In a small bowl, whisk together the oil, lime juice, chili powder, cumin, garlic powder, oregano, salt, black pepper, and red pepper flakes.
  • Place the chicken in Ziploc bag with the fajita marinade. Seal the bag and make sure all of the chicken pieces are well coated.
  • Place the bag in the refrigerator for at least 1 hour and up to 8 hours.
  • When ready to cook, preheat the grill to medium-high heat. Thread marinated chicken, onion, and peppers onto skewers. Discard leftover marinade.
  • Lightly oil the grill grate. Place the kabobs on the grill, cover, and cook until the chicken is opaque throughout, about 8-12 minutes, turning once or twice during cooking.

Note-if using wooden skewers, soak them in water 20 minutes before using.