These Fajita Chicken Kabobs are a fun grilling recipe. This is a charred and bite-sized version of the sizzling pan fajitas that we all love, and it’s your new summer favorite! Serve them with fresh guacamole, and creamy lime crema for the best summer Mexican BBQ meal!
Summer is all about grilling outdoors, no-bake desserts, and refreshing drinks. And I’m always on the lookout for quick easy meals that come together in a pinch. Don’t get me wrong, I love to cook, but on hot summer days I just want to spend less time in the kitchen and more time outdoors with my family.
These chicken kebabs or kabobs fall in the category of quick, easy, delicious meals that are loved by the whole family even the picky eaters! I have two versions of chicken kabobs on my blog, this fajita version and a simpler version of grilled chicken kabobs with basic seasonings. So choose your favorite!
If you love fajitas as much as I do, also try my Chicken Fajita Bowls, Air Fryer Chicken Fajitas recipe, baked chicken fajitas, cheesy fajita chicken casserole, and chickpea fajitas.
Why You’ll Love This Recipe
- Few Ingredients – You only need six simple ingredients to make these fajita chicken kabobs.
- Mexican Flavors – I don’t think that I ever met anyone who does not like Mexican food. These kebabs are mild yet flavorful, the chicken is tender and the charred vegetables are to die for!
- Ready in Half an Hour – These chicken kabobs are ready in a pinch! Prep time is around 15 minutes, and grilling time is another 15 minutes.
Ingredients Needed
Here’s what you’ll need to make these chicken kabobs:
- Chicken Breasts – boneless and skinless chicken breasts. You can also use chicken thighs if you like. If using frozen chicken, then thaw completely in the fridge overnight.
- Vegetables – Colorful bell peppers and a yellow onion, basically the things that go into any fajita recipe.
- Seasonings – I like to use my homemade fajita seasoning blend, but feel free to use a store-bought one. Lime juice is also a must!
- Oil – I prefer olive oil for its flavor and buy the one with a high smoke point, but feel free to use other kinds of oils with high smoke points such as avocado oil, or grapeseed oil.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Fajita Chicken Kebabs
- Marinate. In a large bowl, toss the chicken with olive oil, lime juice, and fajita seasoning. Check if your fajita seasoning blend already contains salt, if not, then season with salt. Allow to marinate as you prep the veggies.
- Prep The Vegetables. Core and deseed the bell peppers, cut into 1 inch pieces. Peel and slice the onion into 1 inch pieces. Drizzle with olive oil, and season with dried oregano and salt if desired (optional).
- Thread. Now it’s time to thread the chicken and the vegetables onto skewers, if using bamboo skewers then be sure to soak them in water for at least 30 minutes before using. Alternate between the vegetables and chicken pieces as shown below.
Tip!
Make sure that you don’t thread the chicken and vegetables too tightly, as crowding the skewers will prevent the heat from circulating and cooking evenly.
- Preheat Grill. Preheat on medium-high heat or 375℉ (190℃). Be sure to clean the grill grates, and oil them before placing the chicken skewers.
- Grill. Place the skewers on your preheated grill, and cook for 6-8 minutes per side. The chicken is ready when its internal temperature reaches 165°F/74°C. Pull off the grill and serve with guacamole, and lime crema or sour cream.
How To Cook Chicken Kabobs In The Oven
If you’re not grilling, you can totally make this in the oven for an easy dinner on any day. Preheat the oven to 450°F (230°C), and cook for 20-25 minutes turning halfway through.
Frequently Asked Questions About Grilled Chicken Kabobs
Serve with a side of rice such as cilantro lime rice, turmeric rice, or coconut rice. Or serve with corn on the cob, red potato salad, or simple green salad. Mexican Pasta Salad is also perfect with these!
Keep a close eye on the skewers as you grill them, if the vegetables are getting too charred move the skewers to the cooler side of the grill and cook covered.
The best way to cut peppers for skewers is into 1-inch pieces, try to cut them into even pieces for even cooking.
I know it sounds confusing, but kabob is the American term, and kebab is the British term.
Storing Tips
Fridge: Store the leftover chicken kabobs in an airtight container for up to 4 days in the fridge.
Freezer: You can also freeze grilled kabobs for up to 2 months. I personally don’t love the texture of the vegetables after they have been frozen and thawed, but if it works for you, then they freeze ok.
More Grilling Recipes To Try
If you’re looking for more chicken grilling recipes, try this easy Grilled BBQ Chicken, Beer Can Chicken, or Grilled Spatchcock Chicken.
You should also try this Garlic Grilled Shrimp, Perfect Grilled Steak, Grilled Beef Kabobs, and this easy grilled halloumi (the cheese that doesn’t melt!).
I also wrote a blog post to show you how to grill flaky fish without sticking! Find my grilled tilapia recipe here.
Now that you know everything about grilling chicken kabobs, get the ingredients and start grilling! Pin this recipe for more people to enjoy too!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Fajita Chicken Kabobs Recipe
Equipment
- Skewers
- Grill
- sharp knife
Ingredients
- 1½ pounds chicken breasts skinless boneless – cubed into 1-inch pieces
- 3 tablespoons olive oil
- 1 lime juiced
- 2 tablespoons fajita seasoning
- 3 bell peppers red, yellow, and green. Sliced into 1-inch pieces
- 1 yellow onion quartered into 1-inch pieces
Instructions
- In a large bowl, toss the chicken with olive oil, lime juice, and fajita seasoning. Check if your fajita seasoning already contains salt, if not, then season with salt. Allow to marinate as you prep the veggies.
- Core and deseed the bell peppers, cut into 1 inch pieces. Peel and slice the onion into 1 inch pieces. Drizzle with olive oil, and season with dried oregano and salt if desired (optional).
- Thread the chicken and the vegetables onto skewers, if using bamboo skewers then be sure to soak them in water for at least 30 minutes before using. Alternate between the vegetables and chicken pieces.
- Preheat on medium-high heat or 375℉ (190℃). Be sure to clean the grill grates, and oil them before placing the chicken skewers.
- Place the skewers on your preheated grill, and cook for 6-8 minutes per side. The chicken is ready when its internal temperature reaches 165°F/74°C. Pull off the grill and serve with guacamole, and lime crema or sour cream.
Notes:
- Make sure that you don’t thread the chicken and vegetables too tightly, as crowding the skewers will prevent the heat from circulating and cooking evenly.
- If using bamboo skewers, I recommend soaking them in water for 10-30 minutes prior to grilling as they can get burnt really easily over a hot grill. If using metal skewers, make sure that you handle them with care using a hot pad or kitchen tongs as they will get pretty hot.
- The best way to check the doneness of the chicken is by inserting a kitchen thermometer in the center of the chicken piece, and the internal temperature of the chicken should read 165°F or 75°C.
- Serve the chicken kabobs warm while they’re still tender and juicy. I recommend serving with a simple side salad, or rice for a proper meal!
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Lauren Miller says
We’ll be making this again! It was so yummy!
Little Sunny Kitchen says
I’m so happy to hear that! It’s one of my favorite grilled chicken recipes.