Chicken Fajita Skewers are fresh, tasty, healthy, colorful, and the ultimate summer grilled food that everyone loves. My family loves it especially with a bowl of Spanish rice and beans.

To lighten up my recipe, I used a mixture of oil with lime juice and my own herbs and spices to marinate chicken.

The combination of this extravagant oil and delectable chicken definitely called for a family cookout!

The oil provided a rich, tender taste that left all of our mouths watering before we could dive into the meal. When serving this meal you and your family are guaranteed to never be left disappointed. It is really that good!

GET MY FAVORITE GRILLED RECIPES

The dish is pretty amazing and we did not step away too far from the authenticity. However, to lighten up my recipe, I used skewers instead of serving it traditionally in tortillas.

You can use any oil that you prefer, which was fantastic. The oil keeps chicken moist and juicy while grilling. Also, I love using my own spice and herb blend for his chicken fajita instead of the store-bought.

I believe it is much healthier, plus you are in control of which herb and spice you are going to use. That makes sense, right?

So, this summer I have decided to share with you the best of my recipes from the grill. It is my absolute favorite way of cooking so I cannot wait to share!

CLICK HERE FOR MORE TASTY CHICKEN RECIPES

If you try my amazing Chicken Fajita Skewers or any other recipe from my blog, please tag me on Instagram. @sandraseasycooking, using hashtag #sandraseasycooking. Thank you!

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ASIAN BEEF SKEWERS RECIPE

Yield: Serves 6

Chicken Fajita Skewers

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Chicken Fajita Skewers are fresh, tasty, healthy, colorful, and the ultimate summer grilled food that everyone loves.

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Ingredients

• 3 tablespoons (42 g) oil
• Juice of 1 lime, preferably ripe
• 1 tablespoon chopped cilantro or flat-leaf parsley
• 3 pounds (1.3 kg) chicken breast, cubed (approximately 3 whole chicken breast)
• 1 green bell pepper, chopped into bite-sized chunks
• 1 red bell pepper, chopped into bite-sized chunks
• 1 red bell pepper, chopped into bite-sized chunks
• 1 orange bell pepper, chopped into bite-sized chunks
• 1/2 large red onion, chopped into bite-sized chunks

FAJITA SEASONING

• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika

Instructions

1. Combine the seasoning and set aside. Now, mix together oil and lemon juice.
2. Cut chicken with a sharp knife into approximately the same bite-size pieces as cubes, then rub seasoning all over. Drizzle oil and lemon juice mixture over seasoned chicken and massage it. Cover and place the chicken in the fridge and allow to marinate for about 30 minutes.
3. Thread the marinated chicken onto the skewers with the peppers and onions. There is no right and wrong, I just like to mix it up, so the skewers look colorful and pretty. Place back in the marinade and allow to marinate until you are ready to cook.
4. Cook the chicken fajita skewers on the grill for about 20-25 minutes. Turn and brush with oil every 10 minutes, or until chicken juices run clear. Allow it to rest for a few minutes.
5. Serve with rice and beans, tortillas, and salad.

Notes

You may use beef for this as well. I recommend my seasoning recipe, but you may use store-bought too. In the case, you are using store-bought, just add cilantro or parsley, corn oil, and lime juice for extra tasty and tender chicken skewers.

You may use fajita sauce and drizzle over the skewers to keep the chicken juicy.

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Disclaimer:
This is a sponsored post written by me on behalf of Smithfield®. The opinion and text are my own.

The best part of summer is spending time with your family and friends. I am a foodie if you could not tell that before.

These Smoked Smithfield Craft Collection Yuengling Traditional Bratwurst and Sauerkraut Hoagie are absolutely amazing.

Nothing could make me happier during hot summer days than good old BBQ, smoked sausages, grilled steak, etc. The list is pretty much endless.

Anything that’s coming from my grill or smoker is like the best thing in the world to me.

My family and I spend so much time outside during summer break grilling, and I assume many other families do the same.

Today I am sharing the best way to prepare Smithfield® Craft Collection™ Yuengling® Traditional Bratwurst.

CLICK HERE FOR MORE TASTY GRILLED RECIPES

They are smoked to perfection with Mesquite flavor of the pallets, then topped with sauerkraut (also cooked in my smoker in an iron skillet), then placed in a warmly toasted hoagie.

I mean can I hear you cheer, please? These were the bomb. My family couldn’t stop eating them and I am doing it next weekend because they keep asking for more. Who am I to say no, right?!

I was overwhelmed with the flavor in a good way; as well as the texture and overall perfection of the bratwurst.

My husband, who by the way lived for quite some time in Germany, can say that these are LEGIT and are really darn good sausages.

The Smithfield bratwursts are infused with real Yuengling Traditional Lager, are made with premium cuts of pork and a special blend of sweet and savory spices and no MSG.

CHECK OUT MY SMOKED RECIPES

It has roasted caramel malt for a subtle sweetness and pairs great with grilled food. I mean beer and brats are the perfect pairings, don’t you agree?

Yuengling beer is from America’s oldest craft brewery and it has an amazingly rich amber color.

As I stated above, Yuengling is America’s oldest craft brewery, which is located in Pottsville, PA, and Smithfield is located in Smithfield, VA. You guessed it right, it is the ham capital of the world.

Both come from towns with a slower, more thoughtful pace – grounded in tradition with pride for their heritage.

With that heritage comes an appreciation for quality, flavor, and family. Well, if you ask me, my friends, that makes Smithfield & Yuengling the perfect pair.

Yuengling Lager beer complements these sausages perfectly, especially with some smoked sauerkraut.

If you like cold beer, smoked sausage, and the sauerkraut in a toasted hoagie, then head over to Kroger and get yourself ready for an amazing summer cookout.

You want to be a King or a Queen of your neighborhood this summer and I am telling you it cannot get any better than this.

With 4th of July around the corner, NASCAR and football as well, these would make you the best party host. You can thank me later!

Please let me know, what is your favorite way to prep your bratwurst? Do you cook it in the beer before grilling or does it go straight on the grill?

We love them either way and leftovers, if I have any, are amazing for breakfast with some eggs.

You can find Smithfield Yuengling Bratwurst at your local Kroger.

Yield: Serves 6

Bratwurst and Sauerkraut Hoagie

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

The best part of summer is spending time with your family and friends. I am a foodie, if you couldn’t tell that before, and nothing could make me happier during hot summer days than good ole BBQ, smoked sausages, grilled steak, and the list is pretty much endless.

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Ingredients

• 2 packs Smithfield Craft Collection Yuengling Traditional Bratwurst
• 1 jar Sauerkraut
• 1 tbsp. Oil
• 3 Cloves garlic
• 1 tsp. Ground Black Pepper
• Hoagie Bread Buns

Instructions

1. Place the bratwurst on the grill.
   
2. For the best results, cook on the lower temperature, between 300 and 350°F, for about 10 minutes on one side and 10 minutes on the other.
   
3. Close the lid and allow the bratwurst to smoke for an additional 10 minutes.
   
4. The internal temperature of the bratwurst should be 160°F.
   
5. While the bratwurst are grilling, prepare sauerkraut.
   
6. Heat up the iron skillet and sauté minced garlic on the drizzle of oil.
   
7. Add sauerkraut and sauté for a couple of minutes. Let it cook on the grill for 10 minutes, then close the grill and smoke it for additional 10 minutes. Add a few pinches of ground black pepper. I like to cook sauerkraut just in time for when I need to smoke bratwursts, so they are both done at the same time.
   
8. Last but not least, open up the hoagies and grill them for a minute or until you get nice grill marks.
   
9. Serve immediately.

Notes

Please, drink and eat responsibly!

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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IT’S FRIDAY!!!! YES! This week was HELLA tough… so much work, plus the weather is not the most loving. It is warm and nice, but dark clouds know how to spoil a very bright day.

I love Rain, but I most certainly do not like gloomy mornings. I feel like 10 more minutes of sleep would be really appreciated.

Since the grilling season is coming as well as outdoor gatherings, I thought to start with delicious grilled recipes. What do you guys say?! Huh? Shall we start?

This wrap was absolutely amazing! If you can imagine Mesquite flavor from the chicken, some salsa, melted cheese and drizzle of my delcious sauce. Oh, Man! This is one good wrap.

I devour this while the kids were in school. I know, pretty selfish of me, but I could not resist it, plus my excuse was It would totally get soggy if it is not eaten within 2 hours. We do not want to waste food, right?!

Anyways, the kids took it to school the next day, because I had so much leftover chicken. YEP! This lady does not know how to cook a small amount of anything. Trust me on that one. Try it, because I know you will love, love it! 

Print

Mesquite Chicken Wrap

Makes:1 wrap

Course LUNCH BOX, Main Course

Cuisine American

Keyword wrap, healthy, chicken,

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 1

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 3-5 oz 76g-150g Chicken Breast More for extra servings
• 2 Hickory Smoked Crispy Bacon optional if you do not eat
• 1/2 Tablespoon Oil
• 1.5 tsp. Mesquite Seasoning McCormick Grill Mates
• 1 Large Tortilla or Wrap low carb if you prefer
• 1 oz Mild Cheddar Cheese or any other that you prefer
• 1/4 cup Mixed Greens any greens would do
• 3 tablespoons Salsa

Salsa- 2 cups

• 1/4 Onion yellow or red, chopped
• 1 pound fresh ripe tomatoes, finely chopped
• 1 Jalapeño or to taste, minced, seeds removed
• 4 tablespoons chopped fresh cilantro or use parsley as a sub
• 2 teaspoons fresh Lime or Lemon Juice
• Salt to taste

Special Sauce:

• 1/4 cup Ranch Dressing
• 1/4 teaspoon Avocado oil or Olive Oil
• 1 teaspoon Lemon Juice
• 1/4 Ripe Avocado pureed

Instructions

1. Cut Chicken in strips, oil all over and rub the Mesquite seasoning on the chicken breast. Place on the preheated grill (or you can pan fry it, just add a bit of oil in the pan). Cook on both sides until golden, about 3 minutes per side, depending on how thick strips are.
2. Once the chicken is done, set aside and start dicing salsa. Try to keep everything the same size, and leftover salsa could be placed in the container and in the fridge.

3. Combine everything for the sauce and mix until smooth. You may use back or the fork or a spoon to smash the avocado. This can also serve as a dip.

4. If you are using a grill, place tortilla on the grill, add cheese and chicken, let the cheese completely melt, few minutes. You may use a Microwave or preheated oven.
5. Add salsa on top, drizzle with a special sauce to your preference Wrap it up and enjoy!

Recipe Notes

You can use whatever type of salsa you like! This is my standard that I enjoy with many meals, and dressing is my basic dressing and a personal favorite!

When cooking chicken, the internal temperature should be between 165F-170F This also could be added in Pita Bread or Italian Bread type of bread. Refrigerate leftover salsa.

Salsa and Sauce serve more than one. Make more chicken or extra servings.

Unused salsa and sauce should be refrigerated.