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Grilled chicken and vegetable skewers arranged on a white platter, garnished with lime slices and fresh herbs, with cilantro and dips on the side.
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Grilled Chicken Fajita Kabobs

🔥🌶️🫑 Bringing all the great flavors of chicken fajitas in fun and easy kabob form! Juicy chicken, tender veggies, marinated and seasoned to perfection, and ready in 10 minutes on the grill! Instructions provided for both outdoor grilling or an indoor grill pan below.
Prep Time15 minutes
Cook Time8 minutes
Marinating Time1 hour
Course: 30-Minute Meals, Chicken, Dinner
Cuisine: Chicken
Diet: Gluten Free
Keyword: chicken fajita kabobs, grilled chicken fajita kabobs, grilled chicken kabobs, grilled chicken kabobs with vegetables
Servings: 6
Calories: 253cal

Equipment

Ingredients

  • 1- ounce package powdered fajita seasoning
  • ¼ cup water
  • 2 tablespoons olive oil
  • 2 tablespoons chile sauce (such as red chile sauce, enchilada sauce, hot sauce, Asian chili garlic sauce for heat, etc.)
  • 1 teaspoon lime zest about ½ lime
  • 1 tablespoon lime juice about 1 lime
  • 1 tablespoon honey mustard or as desired
  • 1 teaspoon garlic powder or freshly minced garlic, or as desired to taste
  • 1 teaspoon salt or to taste
  • ½ teaspoon freshly ground black pepper or to taste
  • 2 pounds boneless skinless chicken breast diced into 1-inch pieces (boneless skinless chicken thighs may be substituted)
  • 3 large bell peppers I used red, yellow, and green, seeded and cut into 1-inch pieces (about 3 cups)
  • 1 large red onion cut into 1-inch pieces (about 1 cup)
  • Fresh cilantro finely minced; optional for garnishing
  • Lime wedges optional for serving

Instructions

  • Marinade: To a large bowl, add the powdered fajita seasoning, water, oil, chili sauce, lime, zest, lime, juice, honey, mustard, garlic powder, salt, pepper, and stirred to combine.
    A glass bowl containing olive oil, brown sugar, minced garlic, lime zest, and red sauce on a white surface.
  • Reserve: Reserve about 1/4 cup of the marinade to be used for brushing on the kabobs later.
  • Marinate: To the large bowl, add the chicken, cover, and marinate in the refrigerator for at least 1 hour (if all you have is 30 minutes, it'll work but longer is better for better flavor and tenderness), or up to overnight.
    Raw chicken pieces in a glass bowl with orange marinade, viewed from above on a white surface.
  • Soak: If you're going to be using wooden skewers rather than metal, soak them in a bowl of water while the chicken marinates.
    A bowl containing raw chicken pieces marinating in an orange-colored sauce on a white surface.
  • Preheat Grill: If you're using a charcoal grill, get it going now or preheat your gas grill to medium heat or medium-high heat. If you're using a grill pan, there's nothing to do.
  • Thread: Remove the chicken from the refrigerator and thread them onto the skewers alternating between peppers, onion, and chicken. Discard the used marinade.
    Threading Tips - You want to make sure the food is compact, but not overly packed or overly tightly threaded because it will not cook properly. The vegetables will tend to steam and the chicken could be raw in places. However, you don't want large gaps in between the food. Just a snug fit for all the food.
    Depending on the length of your skewers and the exact size of your chicken and peppers, you'll likely make anywhere between 7 to 10 skewers.
    Wooden skewers with marinated chicken, green and yellow bell peppers, and red onion pieces, arranged on a wooden cutting board.
  • Grill: Grill for about 8 minutes total, or as necessary, rotating and flipping the skewers as necessary during the process to ensure even cooking and nothing is burning. Use grilling tongs when rotating and flipping them.
    Outdoor Grilling Tip - Food on skewers cooks very fast compared to whole pieces of chicken or proteins so keep an eye on it and keep the heat under control. Medium to medium-high at most.
    If you're using a grill pan, place it over your stove's burner over high heat (a stove never gets as hot as a grill) and cook until done, about 8-10 minutes. It will likely take a bit longer to cook the kabobs on a grilled pan compared to an outdoor grill.
    Always cook chicken to 165F as measured with a digital thermometer; do not guess.
    Colorful chicken and vegetable skewers, including bell peppers and red onions, grilling on a barbecue over hot coals.
  • Baste: In the final 1 minute of cooking, baste the skewers with the reserved clean 1/4 cup marinade.
    A close-up of vegetable and meat skewers on a grill, with a brush applying sauce to the kebabs.
  • Rest: Allow the kabobs to rest for about 5 minutes.
    Close-up of grilled kebabs with pieces of chicken, red and green bell peppers, yellow peppers, and red onions garnished with chopped parsley on a wooden surface.
  • Garnishing and Serving: Optionally and as desired, sprinkle with cilantro, a spritz of lime, or for more kick, serve with the hot salsa or hot sauce of your choice.
    Colorful grilled kebabs with pieces of marinated meat, bell peppers, onions, and herbs on wooden skewers.

Notes

Storage: Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. I slide everything off the skewers and place it in an airtight container which is a lot more fridge-friendly than trying to store food still on skewers.

Nutrition

Serving: 1serving | Calories: 253cal | Carbohydrates: 9g | Protein: 33g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 1238mg | Potassium: 699mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2355IU | Vitamin C: 81mg | Calcium: 15mg | Iron: 1mg
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