Chicken Fajita Kabobs

Chicken-Fajita-KabobsAfter two and half weeks of kitchen remodeling we are back in the kitchen and cooking once again.

This is a delightful and easy recipe that can be used in more than one way.

Hope you like it.



  • 1/2 cup packed coarsely chopped cilantro leaves and tender stems
  • 1/3 cup lime juice from about 6 limes
  • 1/3 cup extra-virgin olive oil
  • 4 medium cloves garlic, peeled
  • 1 tablespoon dark brown sugar
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons ground cumin
  • 3/4 teaspoon crushed red pepper flakes
  • 2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch cubes (or chicken breast)
  • 1 large red bell pepper, stemmed, seeded, and cut into 1 1/2-inch pieces
  • 1 large green bell pepper, stemmed, seeded, and cut into 1 1/2-inch pieces
  • 1 large white onion, cut into 1 1/2-inch cubes and separated into 3-layer segments
  • Wooden skewers, soaked in water for at least 30 minutes prior to use


  1. Place all the ingredients up to the chicken into a blender and whirr until smooth.
  2. Place chicken and the marinade in a plastic bag, seal and refrigerate for at least an hour and up to five.
  3. Arrange on skewers the chicken, sweet peppers and onion sections.
  4. Grill until meat is done and veggies are tender crisp.


NOTES: I served this with warmed flour tortillas and a “tomato salad of sliced cherry tomatoes, 2 chiles minced, 1/3 c chopped cilantro, salt, pepper, and about 1/8 c of olive oil, and slices of avocado. Made wonderful wraps.  You could also serve on a bed of rice with any other sides you might like, such as a Mexican slaw.

SOURCE: Adapted from Serious Eats



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