Fajitas on a Stick
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6 -8 skewers
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Course
Main Course
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Cuisine
Mexican
Fajitas on a Stick
Description
This dish starts by cutting white onion and red and green bell peppers into uniform pieces, which are lightly coated in vegetable oil. Chicken breast cubes are tossed with oil, fresh lime juice, and fajita seasoning mix for flavor. The ingredients are then threaded onto soaked wooden skewers, alternating vegetables and chicken to infuse flavor and moisture. Grilling over medium heat develops grill marks and cooks the meat through without sticking.
The chicken cooks for 4-6 minutes per side, with a natural indication to flip when it releases from the grill. Serving the skewered fajitas inside warmed soft tortillas allows customizing with shredded cheese, guacamole, or sour cream, providing creamy and tangy contrasts to the grilled components. This approach makes fajitas easy to serve at outdoor meals or casual gatherings.
No notes were provided, so preparation mainly focuses on grilling technique and assembly for serving.
Ingredients
- 1/2 /2 white onion cut into 1 inch pieces
- 1 red bell pepper seeded and cut into 1 inch pieces
- 1 green bell pepper seeded and cut into 1 inch pieces
- 2 tablespoons vegetable oil
- 1 1/2 /2 pounds chicken breast boneless skinless, cut into 1-inch cubes
- 1-2 tablespoons lime juice fresh
- 2 tablespoons fajita seasoning mix from a 1 oz package, Old El Paso™ brand
- wooden skewers
- 8 soft tortilla Old El Paso™ Stand 'N Stuff™ brand
- cheese shredded, for topping
- guacamole
- sour cream
Instructions
- Preheat grill to medium heat and oil grate. Soak wooden skewers in water for 20 minutes to prevent burning.
- In a medium bowl, add the onion, red bell pepper, and green bell pepper. Drizzle with 1 tablespoon of oil and toss to coat.
- In another medium bowl, add the chicken and remaining tablespoon of oil. Sprinkle with lime juice and 2 tablespoons fajita seasoning mix. Toss to coat.
- Assemble the skewers. Thread the onion, bell peppers, and chicken onto the skewers. Use about 4-5 pieces of chicken per skewer placing the peppers and onions in between. I like to place the onion next to the chicken so that it gives it flavor.
- Grill for 4-6 minutes per side or until chicken is no longer pink. A tip: The chicken is not ready to turn if it is sticking. It will let go of the grill when it's ready.
- Serve immediately in warmed tortillas and top with your favorite toppings.
User Reviews
Overall Rating
5
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