Clean skinless boneless chicken breast and cut into 1-2 inch size pieces. Place in a bowl and set to the side. Quarter white onion, and wipe off white mushrooms and place in another bowl. Rinse mini sweet peppers and place in a third bowl then divide fajita seasoning among the 3 bowls. Mix well and marinate for at least 15 minutes or up to 1 day.

Preheat the grill to medium heat.

Once veggies and chicken are done marinating begin skewering. For the purpose of the pictures I used 6-inch skewers but you can easily use 12-inch skewers.

Place the skewers on the grill and cook for 10 minutes on each side or until internal temperature of chicken reaches 165.

Once the skewers are done serve with tortillas, sour cream, and guacamole.