Place the chicken in a bowl with 1 tbsp of the oil, salt, pepper, lime juice, honey, fajita spice, garlic and coriander. Mix together and allow to marinate for 10 minutes.
Preheat the barbecue, or if cooking on a griddle pan, preheat it and brush with oil.
Thread pieces of the marinated chicken onto 8 skewers (if using wooden skewers, soak in water for 30 minutes first, to prevent the sticks burning) along with the peppers and red onion.
Place the skewers on the barbecue (or griddle, or under the grill/broiler) and grill for 8-10 minutes, turning every few minutes until lightly charred. Check that the chicken is cooked by cutting into a large piece and making sure it's no longer pink in the middle.
Whilst the chicken skewers are cooking, place all of the picante ingredients in a food processor. Blend until well combined, but still with a little bit of texture, then turn of the blender and transfer to a bowl.
Serve the skewers (two per person) on top of boiled rice that has been mixed with chopped coriander. Drizzle on some picante, and serving with lime slices and extra picante.
Can I make it gluten free?
Yes - this recipe is already gluten free..
Can I make it ahead?
If you're eating the kebabs hot, it's best to eat them right after they're cooked, as that's when they're lovely and juicy.Reheating them tends to dry out the chicken a little.Personally I like to cook a larger batch of the chicken kebabs and and then save some of the meat and peppers, served cold for meal prep bowls for the next couple of days..Nutritional Information is per skewer, without the serving suggestion of rice.