Grilled Chicken Fajita Kabobs

Grilled Fajitas in Just 30 Minutes! ...MORE + LESS -

1 Old El Paso* Fajita Dinner Kit

12 (8-inch/20 cm) metal or wooden skewers (if wooden soak in water)

3 tbsp (45 mL) vegetable oil

1 lb (500 g) boneless skinless chicken breasts, cut into 1-inch (2.5 cm) pieces

1 red pepper, cut into 1-inch (2.5 cm) pieces (24 pieces)

1 red onion, cut into 1-inch (2.5 cm) pieces (24 pieces)

Your favourite toppings

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1

Heat gas or charcoal grill.
2

Combine fajita seasoning mix with vegetable oil in a large plastic resealable bag. Add chicken pieces and vegetable pieces. Seal bag and massage until chicken and vegetables are coated. On skewers, alternately thread chicken, pepper and onion leaving space between pieces.
3

Grill over medium-high heat for 6 to 8 minutes, turning occasionally, until chicken is no longer pink in centre and vegetables are tender. Remove tortillas from package and wrap tightly in foil. While chicken is grilling, place tortillas on the grill for 5 minutes, turning packet once.
4

Serve as a fajita by removing chicken and vegetables from skewers and placing on warmed tortillas. Top with fajita sauce and your favourite toppings