Chipotle Chicken Fajita Skewers

Surprise Me!



  • 200ml tomato passata
  • 1 tbsp chipotle chilli paste
  • 1 lemon, juiced
  • 20g Sweet'N Low Spoon for Spoon or 10 packets Sweet’N Low
  • 2 cloves garlic, crushed
  • salt and pepper (to taste)


  • 5 chicken breasts cut into 3cm cubes
  • 4 red peppers cut into 3cm cubes
  • 4 green peppers cut into 3cm cubes
  • 4 red onions cut into 3cm cubes


  • Chopped coriander
  • 20 Skewers, soaked in water if wooden


1. In a small pan heat the sauce ingredients and gently bring to a boil. Simmer for 3-4 minutes, until slightly thickened. Set aside to cool.

2. In a large bowl, toss the chicken in half the chipotle sauce and marinate in the fridge for 2 hours or overnight.

3. Thread chicken, red and green peppers and the onion alternately onto the skewers.

4. To cook, grill or BBQ turning occasionally for 8-10 minutes, until browned all over and the chicken is cooked through.

5. Brush with a little more sauce and garnish with coriander.

6. Serve remaining sauce in a dipping bowl.

Tip: try adding cherry tomatoes, courgettes and button mushrooms to the skewers.
Serve with flat bread and a little natural yoghurt to cool the dip.