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Bold flavors from the marinade, paired with fresh peppers and onions and a hint of hickory smoke from your Traeger, make for the perfect fajita bite—and the skewers make them portable.
1/2 Cup cilantro, roughly chopped
1/3 Cup fresh squeezed lime juice
1/3 Cup extra-virgin olive oil
4 Clove garlic, peeled
1 Tablespoon dark brown sugar
1 Teaspoon Kosher salt
1 1/2 Teaspoon ground cumin
3/4 Teaspoon ancho chile powder
2 Pound chicken breasts, cut into 1 inch cubes
1 Large ed onion, cut into 1-1/2 inch cubes, in 3 layer segments
green bell pepper, stemmed, seeded and cut into 1/2 inch pieces
1 Large red bell pepper, stemmed, seeded and cut into 1-1/2 inch pieces
1/2 Cup cilantro, roughly chopped
1/3 Cup fresh squeezed lime juice
1/3 Cup extra-virgin olive oil
4 Clove garlic, peeled
1 Tablespoon dark brown sugar
1 Teaspoon Kosher salt
1 1/2 Teaspoon ground cumin
3/4 Teaspoon ancho chile powder
2 Pound chicken breasts, cut into 1 inch cubes
1 Large ed onion, cut into 1-1/2 inch cubes, in 3 layer segments
Large green bell pepper, stemmed, seeded and cut into 1/2 inch pieces
1 Large red bell pepper, stemmed, seeded and cut into 1-1/2 inch pieces
: 450 ˚F
: 160 ˚F