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Chicken Fajita Kebabs

Chicken Fajita Kebabs



  • 1 large clove garlic, grated
  • 2 Tbsp red-wine vinegar
  • 1 Tbsp fajita seasoning
  • 2 tsp extra-virgin olive oil
  • ½ tsp salt
  • 12 oz. boneless, skinless chicken breast, cut into large bite-size pieces
  • 2 bell peppers, any color, cut into large bite-size pieces
  • 1 large sweet onion, cut into large bite-size pieces


  1. Whisk garlic, vinegar, fajita seasoning, oil and salt in a small bowl. Divide the marinade between two large sealable plastic bags.
  2. Add chicken to one, and peppers and onion to the other. Agitate to combine, seal and refrigerate for at least 1 hour or up to 2 hours.
  3. Preheat grill to medium.
  4. Drain the chicken, discarding marinade. Thread the marinated chicken onto 4 skewers, and thread the peppers and onion alternately onto 4 skewers.
  5. Oil the grill rack and immediately add the kebabs, turning every 1 to 2 minutes, until the vegetables are tender, 12 to 15 minutes.
  6. Cook the chicken kebabs, turning every 3 to 5 minutes, until the chicken is cooked through and browned, 8 to 11 minutes.
  7. Serve 1 chicken kebab and 1 vegetable kebab per person.


This article first appeared in the June 2018 edition of the HealthPerks newsletter.

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