Grilled Chicken Fajita Skewers (and GIVEAWAY!)
  • ⅓ cup lime juice, about 6 limes
  • ⅓ cup extra virgin olive oil
  • 4 garlic cloves, minced
  • 1 tablespoon brown sugar
  • 2 teaspoons salt
  • ¼ teaspoon black pepper
  • 1½ teaspoons ground cumin
  • 1½ - 2 pounds boneless, skinless chicken breasts, cut into 1½" chunks
  • 2 (14.5 oz) cans Red GoldĀ® Whole Peeled Tomatoes, drained
  • 1 (16 oz.) bag mini sweet peppers
  • 1 large sweet onion, peeled and cut into 1½" cubes
  • metal or wooden skewers (if using wooden soak in water for 30 minutes or longer before using)
  1. To make the marinade whisk together lime juice, olive oil, garlic, brown sugar, salt, black pepper, and cumin in small bowl until well combined.
  2. Place chicken cubes in large resealable plastic bag and pour in marinade. Remove as much air as possible and seal. Place in fridge for 1-5 hours.The longer the better.
  3. Thread skewers by alternating with chicken, tomato, peppers and onion until all ingredients are used.
  4. Preheat grill to medium-high heat. Place skewers over direct heat and grill 3-4 minutes per side until chicken is cooked through and veggies have a nice char. Remove from heat and let rest 5 minutes before serving.
  5. Recipe inspired and adapted from Red Gold
Recipe by Blogghetti at