Fajita Chicken Kabobs
Grilled fajita-style chicken kabobs with bell peppers and onion, marinated with lime, olive oil, and fajita seasoning.
Servings: 10 servings
Ingredients
Ingredients
- ?1 1/2 poundschicken breastsskinless boneless – cubed into 1-inch pieces
- ?3 tablespoonsolive oil
- ?1 limejuiced
- ?2 tablespoonsfajita seasoning
- ?3 bell peppersred yellow, and green. Sliced into 1-inch pieces
- ?1 yellow onionquartered into 1-inch pieces
Instructions
Instructions
- If using bamboo skewers, place them in water to soak for at least 30 minutes.
- In a large bowl, combine the cubed chicken, 2 tablespoons olive oil, the juiced lime, and the 2 tablespoons fajita seasoning. Toss until the chicken is evenly coated.
- Let the chicken marinate for at least 10 minutes while you prep the vegetables (you can marinate longer if desired).
- Core and deseed the bell peppers; cut into 1-inch pieces. Peel the yellow onion and cut into 1-inch pieces (quartered).
- Toss the prepared peppers and onion with the remaining 1 tablespoon olive oil so they are lightly coated.
- Thread the chicken and vegetables onto skewers, alternating pieces and leaving a small gap between items for even cooking.
- Preheat a grill to medium-high heat (about 375–400°F / 190–200°C). Clean the grill grates and oil them before cooking.
- Place the skewers on the preheated grill and cook 6–8 minutes per side, turning once, until the chicken reaches an internal temperature of 165°F (74°C).
- Remove the skewers from the grill and let rest a few minutes before serving.
Equipment
- Skewers
- Grill
- Sharp Knife
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 waterfor 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!
If using bamboo skewers, I recommend soaking them in waterfor 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!