Add all the marinade ingredients in a large bowl and whisk until well combined. Set aside.

Cut the veggies in and chicken into equal size chunks. I like to cut the mini peppers in half lengthwise and the red onion into but chunks instead of individual pieces. The chicken should be in chunks as well.

Place these in a large ziplock bag and pour the marinade over top. Refrigerate overnight for maximum flavor or in the morning if cooking for dinner. The minimum time would be 4 hours.

When ready to eat, place the chicken and veggies on skewers. You can make these one of two ways. You could skewer the chicken separately from the veggies. That way if the either one is done before the other you can take that off the grill and continue with the other. Or you can mix them up and just watch that they are done to your liking.

Heat the grill and place the skewers on the grill. Cook for about 10-15 minutes. until the chicken is done and the vegetables are to your liking. The internal temperature for the chicken should be 165°F.

Take off the skewers and serve as is or take everything off the skewers and place on a big platter to serve. You can eat these as is, which tortillas and toppings, or eat on top of a salad.

There are a lot of low carb tortillas in stores and you can eat them as you would fajitas in a Mexican restaurant. I ate might as is with keto Spanish cauliflower rice and sliced avocado and the leftovers the next day on a salad. I made the marinade the next day as the dressing.