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Fajita on a Stick Kabobs

Nothing sizzles more than fajitas on the grill. Marinating the chicken in LA VICTORIA® SUPREMA® Salsa adds extra flavor that will take you far beyond your grilling expectations.

45 minutes
15 minutes
1 hour


    • 2 pounds boneless skinless chicken breasts, cut into 3-inch pieces
    • 2 large bell peppers, cut into 2-inch pieces
    • 2 red onions, cut into chunks
    • 2 medium zucchini, sliced into 1-inch pieces
    • 1/2 cup cherry tomatoes


    • 1/2 cup LA VICTORIA® SUPREMA® Salsa
    • 2 tablespoons fresh lime juice
    • 2 tablespoons tequila
    • 1 clove garlic, minced
    • 1 teaspoon dried oregano
    • 1 teaspoon ground cumin



  1. In large bowl, combine salsa, lime juice, tequila, garlic, oregano, and cumin.
  2. Place chicken in resealable plastic bag and add marinade. Seal bag and toss to coat well. Refrigerate at least 30 minutes and up to 2 hours.
  3. Heat grill to high. Remove chicken from marinade. Discard marinade. On wooden skewers, alternately thread chicken, bell pepper, onion, zucchini, and tomatoes.
  4. Grill 12 to 15 minutes or until vegetables are tender and chicken reaches an internal temperature of 165°F.
  5. Serve kabobs with suggested garnishes.