Stick It on the Grill

Juicy Chicken Fajita Kebabs

Makes 6-8 kebabs

2 boneless and skinless chicken breasts (about 1 pound), cut into 2-inch cubes
1/2 red onion, cut into 1-inch chunks
1 yellow pepper, cut into 1-inch chunks
1 red pepper, cut into 1-inch chunks

2 tablespoons cilantro, minced
2 cloves garlic, minced
3 tablespoons freshly squeezed lime juice (about 3 limes)
3 tablespoons olive oil
2 teaspoons hot sauce
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon paprika
1/4 teaspoon cayenne
1/2 teaspoon kosher salt
1/2 teaspoon pepper

Spicy Crema:
1 cup sour cream
Juice of 1 lime
1 tablespoon hot sauce, or more to taste

Garnishes: Cotija cheese, cilantro


  1. Mix all of the marinade ingredients together in a medium bowl and stir until combined.
  2. Cut the chicken into 2-inch cubes and add to the marinade. Cover and refrigerate. Marinate the chicken for 1-4 hours.
  3. Mix the sour cream, juice of 1 lime and 1 tablespoon hot sauce to make the spicy crema, and refrigerate until ready to use.
  4. Skewer the marinated chicken onto kebab sticks, alternating with pieces of onion and pepper. (If using wooden skewers, soak the skewers in water for 30 minutes before grilling. Metal skewers work well for this recipe.)
  5. Prepare the grill until very hot. Make sure the grilling grate is clean and oiled. Grill the kabobs for 2-3 minutes on each side or until the internal temperature of the chicken reaches 165 degrees F.
  6. Garnish the plated kebabs with cotija cheese and cilantro. Dip or drizzle with the spicy crema.

Chimichurri Steak Skewers

Makes 16-20 mini skewers

2 cups fresh flat-leaf parsley
½ cup fresh cilantro
¼ cup fresh oregano
3 cloves garlic, peeled
1 shallot, halved
1 cup olive oil
1 small jalapeño pepper, quartered, seeds removed
1/2 cup red wine vinegar
3/4 teaspoon dried crushed red pepper
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1-1/2 pounds top sirloin steak, cut into 1-inch cubes
1/4 teaspoon each, salt and pepper
16-20 mini wooden skewers


  1. For the chimichurri sauce, combine the first 12 ingredients (parsley through black pepper) in a powerful blender or food processor, and puree until smooth.
  2. Place the wooden skewers in water to soak. In a large bowl, combine the steak cubes with salt, pepper and 1 cup of the chimichurri sauce. Reserve the remaining sauce in a separate bowl. Cover the bowl of steak cubes and let stand at room temperature for 30 minutes.
  3. Skewer three steak cubes onto each of the small skewers. Grill for 2-3 minutes on each side, until internal temperature reaches 145 degrees F.
  4. Serve the grilled mini-skewers with the reserved chimichurri sauce as a dip.

Marinated & Grilled Veggie Kebabs

Makes about 8 kebabs


¼ cup extra virgin olive oil, unflavored or tomato-infused
¼ cup balsamic vinegar
3 cloves garlic, minced
2 teaspoons herbes de Provence spice blend
Salt and pepper to taste

1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 zucchini, sliced into rounds
1 yellow squash, sliced into rounds
2 cups medium-sized button mushrooms
1 red or yellow onion, roughly cut
1½ cup cherry tomatoes


  1. In a bowl, whisk together marinade ingredients.
  2. Thread the veggies, alternating order onto skewers
  3. Place skewers in a baking dish or pan
  4. Brush the marinade evenly onto the skewers. Let sit 15 minutes.
  5. Lightly oil grill grate.
  6. Place skewers over medium heat and grill for 15-20 minutes, turning and basting every 5-6 minutes until they are tender crisp

Recipe tips

If you don’t have all the veggies, use what you have. Even pineapple chunks would work well.

No skewers? Just grill the veggies in a pouch made from aluminum foil.

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