Fajita Chicken Kebabs – You’re Gonna Want These!

Name: Fajita Chicken Kebabs
Prep time: 20 min
Cook time: 10 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1 pound boneless skinless chicken breasts; 2 tablespoons canola oil; Zest and juice of 1 large lime (plus additional for serving); 1 tablespoon chili powder; 1 1/2 teaspoons ground cumin; 1 clove garlic, (chopped); 1 jalapeño (chopped (remove seeds and membrane if sensitive to spice)); 1/2 teaspoon kosher salt; 1 large red bell pepper; 1 large green bell pepper; 1 large red onion; Fresh cilantro (for serving); Salsa, (sour cream (or plain yogurt), and guacamole, optional for serving)

Have you ever just craved something that screams summer? I mean, like when the sun is shining, and you can practically hear the grill calling your name? Yeah, me too! So, let’s talk about these Fajita Chicken Kebabs. They’re like a party on a stick! 🎉

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, picture this: you’re in the grocery store, and you’ve got your list ready. Grab 1 pound of boneless skinless chicken breasts (the good stuff, right?). Next, hit up the produce aisle for 2 tablespoons of canola oil, a big lime (the juicier the better), and don’t forget the jalapeño (if you’re feeling spicy) – just make sure to remove those seeds if you wanna keep the tears to a minimum. Oh, and you’ll need 1 red, 1 green bell pepper, and a red onion to make it all colorful and pretty. Fresh cilantro for garnish? Yes, please!

Oh! And salsa, sour cream (or yogurt), guacamole – whatever you love on top. Your kebabs deserve it!

So Here’s Why I Make This Constantly

Okay, so here’s the deal. I started making these kebabs during a crazy summer BBQ with friends a few years back. I was trying to impress this guy I liked (spoiler: it didn’t work out. 😂) but everyone went wild for the kebabs! Like, literally, they vanished before I could get seconds. It became my go-to dish because it’s super easy, and they’ve got that grilled smokiness that’s just, ugh, divine.

Plus, the marinade… oh man, it’s a game-changer. I still remember my friend Jake saying, “Dude, what’s in this?!” while stuffing his face. That’s when I realized I was onto something.

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Here’s the scoop! The *trick* is marinating the chicken. Seriously, don’t skip this. Just toss that chicken in the marinade, seal it up, and let it chill in the fridge for at least 30 minutes (or overnight if you’re feeling fancy). It makes everything super juicy and packed with flavor!

Don’t Mess This Up (My Top Tips)

1. Cut the chicken right! Make sure you’re slicing it into bite-sized pieces, not massive chunks. They won’t cook through properly!

2. Soak those skewers! If you’re using wooden skewers, please, please soak them for 20 minutes. You don’t want a kebab-on-fire situation!

3. Keep an eye on the grill. You wanna flip them halfway through cooking so they get that nice char.

4. Don’t overcook! Chicken can go from juicy to dry faster than you can say “Where’s the kebab?!”

How to Keep Them From Disappearing (Or, How to Store Them)

So, if by some miracle you have leftovers (not likely, but hey), let them cool down, then pop them in an airtight container. They’ll last about 3 days in the fridge. And you can reheat them in the oven or on the grill (just don’t microwave them – trust me on this one).

If You Liked This, You’ll Probably Like These Too

If these kebabs tickle your taste buds, you might wanna whip up some Shrimp Tacos or how about Grilled Veggie Skewers? They’re both killer for summer cookouts!

So, what do you think? Are you ready to fire up the grill and dive into these kebabs? Have you ever had a dish that made you feel like a culinary superstar? I’m dying to hear about it! 🍗💚

Fajita Chicken Kebabs

Flavor-packed Fajita Chicken Kebabs with amazing ingredients and incredible taste! Perfect for any occasion.

Prep Time
20 minutes

Cook Time
10 minutes

Total Time
60 minutes

Category: Dinner

Yield: 4 servings servings

Ingredients

1 pound boneless skinless chicken breasts

2 tablespoons canola oil

Zest and juice of 1 large lime (plus additional for serving)

1 tablespoon chili powder

1 1/2 teaspoons ground cumin

1 clove garlic, (chopped)

1 jalapeño (chopped (remove seeds and membrane if sensitive to spice))

1/2 teaspoon kosher salt

1 large red bell pepper

1 large green bell pepper

1 large red onion

Fresh cilantro (for serving)

Salsa, (sour cream (or plain yogurt), and guacamole, optional for serving)

Instructions

Cut the chicken into bite-sized pieces. Place in a zip-top bag.
In a small bowl or measuring cup, whisk together the canola oil, lime juice and zest, chili powder, cumin, garlic, jalapeno, and salt.
Pour over the chicken, seal the bag, the gently “squish” the bag so that the chicken is coated with the marinade. Place the bag in a baking dish to catch any accidental drips, then refrigerate for 30 minutes or overnight.
When ready to cook, heat your grill to medium-high.If using wooden skewers, soak the skewers in water for at least 20 minutes prior to use.
Cut the bell peppers and onion into 3/4-inch chunks, then thread onto skewers with the marinated chicken pieces, alternating the chicken with the vegetables.
Lightly oil the grill, then place the kebabs on the grill, cover, and let cook until the chicken is fully cooked and no longer pink, about 6 to 8 minutes, turning the chicken once or twice throughout so that it cooks evenly.
Remove the chicken kebabs to a serving plate and sprinkle with cilantro and a few squeezes of fresh lime juice. Serve warm, garnished with salsa, sour cream, or guacamole as desired.