Fajita Skewers  Difficulty: Beginner  |  Prep Time: 30 Minutes  |  Serves 4

  • 1 pound boneless skinless chicken breast, cut into small, even ¾-inch cubes
  • 1 green bell pepper, cut into ½-inch squares
  • 1 red onion, cut into ½-inch squares
  • 2 tablespoons extra virgin olive oil
    For the Fajita Rub:
  • ½ teaspoons chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • 1 tablespoon granulated garlic
  • 1 teaspoon ground cumin
  • ½ tablespoon granulated onion

Soak wooden skewers in water for at least one hour before using. Preheat oven to 400F.

Combine all ingredients for the rub into a small bowl and stir to combine.

Drizzle the olive oil over the chicken cubes, and season generously with fajita rub. Ensure that the rub and olive oil are evenly coating each piece of chicken.

Place veggies and chicken onto the wooden skewers beginning with the meat and alternating with the veggies. Be sure not to stack the meat and veggies too close together or the meat may take a long time to cook.

On a preheated grill pan place the skewers without crowding. Once the meat and veggies have a nice grill mark, flip and do the same to the other side.

After skewers have their grill marks place them onto a baking pan and complete the cooking in the oven until the chicken’s temperature reads 165F on an instant-read thermometer. Serve as finger food or with warm tortillas and favorite Mexican sauces.

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