Grilled Chicken Fajita Skewers

• limes↗2

  plus wedges for serving

• dried oregano↗1 tsp
• ground cumin↗1 tsp
• smoked paprika↗1 tsp
• olive oil↗1 tsp
• garlic cloves↗2

  minced or finely grated

• chicken breasts↗4
• mixed bell peppers↗3
• red onion↗1
• ripe avocados↗2
• lime↗1
• cherry tomatoes6

  halved

• warm tortillas

  with chopped cilantro, sour cream or yogurt, plus chili sauce for adults, for serving

Step-by-step instructions

1. 1

   Prepare the marinade. In a large bowl squeeze juice from both limes, add dried oregano, ground cumin, smoked paprika, olive oil and minced garlic, mix. Cut chicken breasts into cubes, coat them with the marinade and leave in the refrigerator.

2. 2

   Prepare the vegetables. Remove the seeds from each pepper, cut it into strips, and cut the red onion into large rings. Children aged seven and up can slice the vegetables themselves using a child‑safe knife.

3. 3

   Assemble the skewers. Thread alternating pieces of chicken, pepper and onion onto wooden skewers. If the children are small, help pierce the ingredients and push them onto the skewers. The ready skewers can be prepared a few hours ahead and stored in the fridge.

4. 4

   Make the guacamole. Remove the pit and peel the avocados, place the flesh in a bowl, add halved cherry tomatoes, juice of one lime, chopped cilantro, salt and pepper, mash with a pestle until smooth and transfer to a serving plate.

5. 5

   Grill the skewers. Heat a barbecue grill or grill pan, place the skewers and grill 10‑12 minutes, turning regularly, until the meat is cooked through. Children aged eight and up can watch the process and turn the skewers with tongs. Serve the cooked skewers on warmed tortillas with guacamole, sour cream or yogurt, sprinkled with cilantro, lime wedges and chili sauce for those who like heat.