Chicken Fajita Kabobs
These chicken fajita kabobs are packed with bold Tex-Mex flavour and perfect for grilling season with tender chicken, peppers, and red onion.
Chicken fajitas get a fresh summertime twist in these irresistible grilled kabobs. Marinated in a zesty lime and fajita seasoning blend, these skewers feature juicy chicken breast, sweet bell peppers, and red onion – all cooked to smoky perfection on the grill.
I love serving them up with warm tortillas and piling them high with guacamole and salsa. These chicken fajita kabobs are a fun, vibrant way to enjoy all the flavours of classic fajitas without turning on the oven. They’re perfect for backyard BBQs, weeknight dinners, or any casual get-together where bold flavours are welcome.
Tips for Best Results:
- Soak wooden skewers: If using wooden skewers, soak them in water for at least an hour (or overnight) to keep them from burning on the grill.
- Marinate for flavour: Aim to marinate the chicken for at least 1 hour to let the lime juice and seasoning really penetrate the meat. For even more flavour, marinate for up to 6 hours.
- Cut ingredients evenly: Try to keep the chicken, onion, and pepper pieces roughly the same size so they cook evenly.
- Use a grill thermometer: Chicken is ready when it reaches an internal temperature of 165°F – overcooking can dry it out.
- Customise your toppings: Serve with tortillas and finish with toppings like guacamole, sour cream, fresh salsa, or a squeeze of lime juice for added freshness.
Ingredients and Substitutions:
- Chicken breasts: Boneless, skinless chicken thighs can be used instead for a juicier texture.
- Bell peppers: This recipe uses red, yellow, and orange peppers for a mix of sweetness and colour. Feel free to use any combination you prefer.
- Red onion: Adds a nice sharp flavour and holds up well on the grill. Yellow or white onions can be used in a pinch.
- Fajita seasoning: Use a store-bought blend or homemade mix. A taco seasoning blend will also work in a pinch.
- Fresh lime juice and zest: Essential for a bright, citrusy marinade. Bottled lime juice works, but fresh is best.
- Olive oil: Helps carry the flavours and keeps the chicken moist. Canola or avocado oil can be substituted.
- Fresh cilantro: Adds freshness, but can be left out or swapped for parsley if preferred.
- Garlic: Fresh minced garlic adds depth to the marinade; garlic powder can be used if necessary (use about 1 tsp).
Looking for More Tex-Mex Recipes?
Check out more of my favourite Tex-Mex recipes!
This Southwest Chicken Salad is loaded with bold Tex-Mex flavour – juicy grilled chicken, crisp veggies, and a creamy cilantro lime dressing.
This easy Mexican ground beef casserole recipe is perfect for a weeknight meal! It’s a hearty, comforting, and delicious casserole.
Discover a hearty cowboy caviar recipe, loaded with beans and fresh produce tossed in zesty lime dressing for a delicious, flavoursome dish.
Chicken Fajita Kabobs
Yields: 6 servings | Prep Time: 15 minutes (plus marinating) | Cook Time: 12–15 minutes
Ingredients
- 2 limes, zested and juiced
- 3 tablespoons olive oil, plus more for brushing the grill
- 3 cloves garlic, minced
- 2 tablespoons fajita seasoning
- 3 tablespoons fresh cilantro, minced (plus more for garnish)
- 1 ¾ lbs boneless skinless chicken breasts, cut into 1 ¼-inch pieces
- 1 large red onion, cut into 1-inch chunks
- 3 bell peppers (preferably 1 red, 1 yellow, 1 orange), cored and cut into 1-inch pieces
Directions
- Prepare Skewers
If using wooden skewers, soak them in water for at least 1 hour (or overnight) to prevent burning. - Make the Marinade
In a large mixing bowl, whisk together the lime zest, lime juice, olive oil, garlic, fajita seasoning, and minced cilantro. - Marinate the Chicken
Place the diced chicken into a large resealable plastic bag. Pour the marinade over the chicken, press out any excess air, and seal the bag. Massage the marinade into the chicken, then refrigerate for at least 1 hour or up to 6 hours. (Image 1) - Preheat the Grill
Preheat your grill to medium-high heat (about 400°F). Lightly brush the grill grates with oil. - Assemble the Kabobs
Thread the marinated chicken, onion, and bell peppers onto the skewers, alternating pieces for a colourful presentation. (Image 2) - Grill the Kabobs
Place the kabobs on the preheated grill. Cook for about 6 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F. - Serve
Remove the kabobs from the grill and garnish with additional chopped cilantro. Serve warm with warmed tortillas and your favourite toppings such as guacamole, fresh salsa, sour cream, or a squeeze of lime.
Chicken Fajita Kabobs
These chicken fajita kabobs are packed with bold Tex-Mex flavour and perfect for grilling season with tender chicken, peppers, and red onion.
Ingredients
- 2 limes, zested and juiced
- 3 tablespoons olive oil, plus more for brushing the grill
- 3 cloves garlic, minced
- 2 tablespoons fajita seasoning
- 3 tablespoons fresh cilantro, minced (plus more for garnish)
- 1 ¾ lbs boneless skinless chicken breasts, cut into 1 ¼-inch pieces
- 1 large red onion, cut into 1-inch chunks
- 3 bell peppers (preferably 1 red, 1 yellow, 1 orange), cored and cut into 1-inch pieces
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Nutrition Information:
Yield:
6Serving Size:
1.5 kabobsAmount Per Serving: Calories: 321Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 112mgSodium: 306mgCarbohydrates: 10gFiber: 2gSugar: 3gProtein: 42g
This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.
