½c.H-E-B Olive Oil,
2largeyellow onions, peeled and cut into 4 wedges, separated,
8raw jalapenos, sliced lengthwise with stems and seeds removed,
16each cherry tomatoes and button mushrooms,
2lb.boneless H-E-B Fajita Seasoned Chicken Breasts, cut into 1 ½-inch pieces,
1Combine olive oil, onion, jalapeños and tomatoes in a large H-E-B zippered storage bag.
2Sprinkle vegetables with salt and fresh cracked black pepper.
3Marinate for 30 minutes in refrigerator.
4Use 8 metal or water-soaked bamboo skewers.
5Thread kabobs with onion, chicken, jalapeño, tomato, chicken and mushroom; repeat order 2 or 3 times depending on size of skewers.
6Cover and refrigerate kabobs until ready to grill.
7Prepare charcoal or gas grill for cooking (375°F).
8Brush hot grill with olive oil to prevent sticking.
9Grill for 5 to 6 minutes per side until juices run clear
No Nutritional Information Available