Grilled Chicken Fajitas on a Stick

Ingredients

• For the skewers:
• 1 pound boneless skinless chicken breasts, cut into 1.5 inch pieces
• 1 red bell pepper, cut into 1 inch pieces
• 1 yellow bell pepper, cut into 1 inch pieces
• 1 red onion, cut into thin wedges
• ¼ cup olive oil
• ⅓ cup lime juice
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• ¼ teaspoon ground cumin
• 2 cloves garlic, minced
• ¼ cup water
• ½ teaspoon dried oregano
• ¼ teaspoon ground black pepper
• 1 and ½ teaspoons smoked paprika
• 1 teaspoon onion powder
• 1-2 tablespoons chili powder, depending on the heat level of your chili powder. I use a mild chili powder so I do the full 2 tablespoons.
• For the creamy cilantro dipping sauce:
• 1 cup sour cream (can use light)
• ½ cup fresh cilantro leaves, roughly chopped
• 2 teaspoons lime juice
• 1 and ½ teaspoons honey
• ¼ cup prepared green salsa
• salt and pepper to taste