Fajita Chicken Kabobs
These Fajita Chicken Kabobs feature juicy marinated chicken breast with colorful bell peppers and onions, grilled to perfection for a quick and flavorful meal perfect for any occasion.
Servings: 4 servings
Ingredients
- 1½ pounds chicken breasts skinless, boneless – cubed into 1-inch pieces
- 3 tablespoons olive oil
- 1 lime juiced
- 2 tablespoons fajita seasoning (store-bought or homemade)
- 3 bell peppers (red, yellow, and green), sliced into 1-inch pieces
- 1 yellow onion quartered and separated into 1-inch pieces
Instructions
- Cut the chicken breasts into roughly 1-inch cubes and place them into a large mixing bowl.
- In a small bowl, whisk together the olive oil, freshly squeezed lime juice, and fajita seasoning.
- Pour the marinade over the cubed chicken, coating every piece. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- Slice the bell peppers into 1-inch pieces. Quarter the yellow onion and separate into similarly sized chunks.
- If using wooden skewers, soak them in water for 20–30 minutes to prevent burning. Thread the chicken, bell peppers, and onion pieces alternately onto skewers in a colorful pattern.
- Preheat the grill to medium-high heat. Grill the kabobs for 10-12 minutes, turning every 3-4 minutes until chicken reaches 165°F (75°C) and vegetables are tender but crisp.
- Remove kabobs from the grill and let rest for a few minutes. Serve hot with tortillas, salsa, avocado slices, or your favorite sides.
Equipment
- Large Mixing Bowl
- Small Bowl
- Grill
- Skewers
Notes
For extra flavor, add minced garlic and chopped cilantro to the marinade. Use a meat thermometer to ensure safe cooking. Kabobs can be cooked under a broiler or on a grill pan if no grill is available. Marinate chicken up to 4 hours for best flavor but avoid longer marinating to prevent mushy texture. Soak wooden skewers before grilling to prevent burning.