4 tbsp. olive oil
3 tbsp. lemon juice (store bought or 1/2 – 1 small lemon squeezed)
For homemade fajita seasoning:
1 tsp. cayenne pepper
1 tsp. salt
1 tsp. garlic powder
1 tsp. paprika, regular or smoked
1 tsp. cumin
1/8 tsp. black pepper
1 tsp. oregano
1 tsp. cornstarch
For chicken kabobs:
1 lb. boneless skinless chicken thighs
1 large onion
1 large green pepper
In a ziploc bag (or a bowl/container), mix together olive oil, lemon juice and homemade fajita seasoning until well combined.
Cut chicken thighs into 1 – 1.5-inch pieces and transfer these into the bag/bowl. Make sure they are all coated in the marinade before you zip the bag/cover the bowl and place it in the fridge. Marinate for at least 1 hour.
Cut onion into quarters and separate the layers. Dice the pepper.
Thread chicken onto an 8-inch long skewer; after each piece of meat threaded, add a piece of onion or pepper. Repeat until you have used all the ingredients.
Preheat grill to medium-high heat.
Grill chicken for 5-7 minutes per side or until cooked through (165°F).
- You can marinate the chicken thighs from 1 hour up to 2 days. The longer you marinate, the more intense the flavor (the spicier and the saltier they get).
- Grilling time will vary. This will depend on the size of chicken pieces, on the temperature of your grill as well as its type. In general, about 10-20 minutes, but keep an eye on them. Check the internal temperature of the meat – it should read at least 165°F.
- Serving size is for two skewers per person.