The best part of these grilled cilantro lime chicken skewers is that they are healthy for you and perfect for summer grilling season. These are so fajita like, that you could serve them with tortilla shells if you wanted but as a low carb option, we eat them just as they are with a side of Mexican rice -- and they are delicious.
2tbspfresh lime juice or bottled key lime juice(sold on the fruit juice aisle)
Kosher sea salt and ground black pepper, to taste
1lbschicken breast, cut into 1-inch cubes
24-32cherry tomatoes, depending on size
1onion, cute into large pieces
2bell peppers, seeded and cut into large pieces (I used one yellow and one orange)
2Pobalno peppers, seeded and cut into large pieces
8long wooden kebab skewers or 16 shorter wooden kebab sticks
In a food processor, add the cilantro, garlic, salt, pepper, and lime and pulse until smooth. Next, with the processor running, slowly drizzle the olive oil into the cilantro base until fully combined.
Now, place half of the cilantro-lime pesto into a large zip top bag along with the chicken cubes. Stir the chicken around to coat then seal the bag and refrigerate for 30-minutes to marinate.
While the chicken is marinating, soak the wooden skewers in water so they don't burn on the grill.
Assemble the skewers by placing a cherry tomato on the stick, followed by chicken, onion, mushroom and pepper peppers. Repeat as you like to the end of the skewer. Do not over crowd the skewer by pushing things on extremely tightly, this slows the cooking process for the meat.
Add the skewers to the grill and cook for about 15-minutes, turning only once around 7-minutes. Begin checking for doneness around 12 minutes, as depending on the temperature of the grill, the chicken can cook faster than 15 minutes.
Serve with lime wedges, extra cilantro lime marinade for dipping, with grilled tortilla shells or rice for an easy meal.
Nutritional information is provided as a courtesy and is sourced from the USDA Food Database.