Ingredients
1/4
cup lime juice
1/4
cup vegetable oil
2
cloves garlic, finely chopped
1
teaspoon ground cumin
1/2
teaspoon salt
1
lb boneless skinless chicken breasts, cut into 1-inch cubes
1/2
red onion, cut into 1-inch wedges, separated into layers
1
large red or green bell pepper, cut into 1-inch squares
8
Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package), heated as directed on package
1/2
cup Old El Paso™ Thick ‘n Chunky salsa
Preparation
In small bowl, mix lime juice, oil, garlic, cumin and salt. In large resealable food-storage plastic bag, place chicken and 1/4 cup of the lime juice mixture. Seal bag; shake to coat chicken evenly. Refrigerate 30 minutes to marinate. Set remaining lime juice mixture aside until serving time.
Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. On 8 (12-inch) skewers, alternately thread chicken, onion and bell pepper. Place skewers on grill over medium heat. Cover grill; cook 10 to 11 minutes, turning occasionally, until chicken is no longer pink in center and vegetables are done as desired.
Place kabobs on large plate; drizzle with reserved lime juice mixture and turn to coat evenly. Slide chicken and vegetables off each skewer onto 1 tortilla; serve with salsa.
