For marinade:
4 tbsp. olive oil
3 tbsp. lemon juice (store bought or 1/2 – 1 small lemon squeezed)
For fajita seasoning:
1 tsp. cayenne pepper
1 tsp. salt
1 tsp. garlic powder
1 tsp. paprika
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 bowl, mix together olive oil, lemon juice and fajita seasoning until well combined.
Cut chicken thighs into small pieces and transfer to the bowl. Thoroughly coat in marinade, then cover and place in the fridge. Marinate for at least one hour.
Cut onion into quarters and separate the layers. Dice the pepper.
Add chicken onto a long skewer; after each piece of meat, add a piece of onion or pepper. Repeat until everything is used.
Preheat grill to medium-high heat.
Grill chicken for 5-7 minutes per side (depending on size); each piece should read 165°F internal temperature when done.
