Grilled Fajita Chicken Skewers

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  • Total Time: 0 hrs 10 mins
  • Hands-on Time: 0 hrs 10 mins
  • Makes: 5 servings

Creamy Southwest Ranch dip cools off spicy chicken without losing flavor. Serve as an appetizer on skewers or as a meal with cilantro-lime rice and grilled vegetables.



    1. Mix contents of dip mix packet with yogurt. Chill for 30 minutes.

    2. In a small bowl, combine chili powder, paprika, cumin, onion powder, garlic powder and cayenne.

    3. In a large bowl, add cubed chicken and toss with olive oil.

    4. Add dry ingredients to chicken and toss until evenly coated.

    5. Thread chicken onto wooden skewers.

    6. Preheat your grill to a medium-high heat. If your grill has a thermometer, it should read about 375 degrees. Once hot, reduce heat to medium (350 degrees) and place skewers on grill.

    7. Grill chicken, rotating skewers after a few minutes. Continue to grill for about 12 minutes, until chicken is fully cooked.

    8. Place southwest Greek yogurt dip into a small serving bowl. Use as dipping sauce for the chicken.

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