Grilled Fajita Chicken Skewers
This Creamy Southwest Ranch dip cools off spicy chicken without losing flavor.
Ingredients
- 1 package Simply Organic Southwest Ranch Greek Yogurt Dip Mix 1.00 oz.
- 2 teaspoons Simply Organic Chili Powder 2.89 oz.
- 1 teaspoon Simply Organic Ground Paprika 2.96 oz.
- 1/2 teaspoon Simply Organic Onion Powder 3.00 oz.
- 1/2 teaspoon Simply Organic Cumin Seed Ground 2.31 oz.
- 1/4 teaspoon Simply Organic Garlic Powder 3.64 oz.
- 1/4 teaspoon Simply Organic Cayenne Pepper 2.89 oz.
- 1 16- ounce package plain organic nonfat Greek yogurt
- 1 to 1-1/4 pound chicken any cut, diced into 1-inch cubes
- Wooden skewers that have soaked for 30 minutes in water
- 2 tablespoons olive oil
Instructions
- Mix contents of dip mix packet with yogurt. Chill for 30 minutes.
- In a small bowl, combine chili powder, paprika, cumin, onion powder, garlic powder and cayenne.
- In a large bowl, add cubed chicken and toss with olive oil.
- Add dry ingredients to chicken and toss until evenly coated.
- Thread chicken onto wooden skewers.
- 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.
- Grill chicken, rotating skewers after a few minutes. Continue to grill for about 12 minutes, until chicken is fully cooked.
- Place southwest Greek yogurt dip into a small serving bowl. Use as dipping sauce for the chicken.