Savoury Recipes

Chipotle chicken fajita skewers

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Makes 20

  • Chipotle Sauce
  • 200ml tomato passata
  • 1tbsp chipotle chilli paste
  • 1 lemon, juice
  • 10g Sweet ’N Low Stevia for chefs
  • 2cloves garlic, crushed
  • Seasoning



  • 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 the 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 mushroom to the skewers.

Great served with flat bread and a little natural yoghurt to cool the dip.


10g Sweet ’N Low Stevia for chefs replaces 100g granulated sugar

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