CHICKEN FAJITA SKEWERS | #Grilledvegetablesskewers #Vegetablekabobs #Skewerrecipes #Chickenskewersgrilled #Fajitaskewers #Easykabobsonthegrill #Steakkabobsonthegrill #Beefkabobsonthegrill #Kabobrecipes #Summerdinnerideas #Beefkabobmarinade #Steakkabobmarinade


  • 3 tablespoons (42 g) Mazola Corn Oil
  • Juice of 1 lime, preferably ripe
  • 1 tablespoon chopped cilantro or flat-leaf parsley
  • 3 pounds (1.3 kg) chicken breast, cubed (approximately 3 whole chicken breast)
  • 1 green bell pepper, chopped into bite-sized chunks
  • 1 red bell pepper, chopped into bite-sized chunks
  • 1 red bell pepper, chopped into bite-sized chunks
  • 1 orange bell pepper, chopped into bite-sized chunks
  • 1/2 large red onion, chopped into bite-sized chunks
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika


  1. Combine the seasoning and set aside. Now, mix together corn oil and lemon juice.
  2. Cut chicken with a sharp knife into approximately same bite-size pieces as cubes, then rub seasoning all over. Drizzle corn oil and lemon juice mixture over seasoned chicken and massage it. Cover and place the chicken in the fridge and allow to marinate for about 30 minutes.
  3. Thread the marinated chicken onto the skewers with the peppers and onions. There is no right and wrong, I just like to mix it up, so the skewers look colorful and pretty. Place back in the marinade and allow to marinate until you are ready to cook.
  4. Cook the chicken fajita skewers on the grill for about 20-25 minutes. Turn and brush with corn oil every 10 minutes, or until chicken juices run clear. Allow it to rest for a few minutes.
  5. Serve with rice and beans, tortillas and salad.

recipe adapted >>>>>  here