Grilled Chicken Fajita Skewers Recipe

Juicy grilled chicken fajita kabobs are ready in under 30 minutes. Tender chicken breast is paired with colorful bell peppers and onion, tossed in a simple homemade fajita seasoning, then threaded onto skewers and grilled until lightly charred. These kebabs are an easy, crowd-pleasing meal—serve them straight from the skewer, in a tortilla, or over rice for a complete dinner.

Quick and Easy Chicken Fajita Kabobs

Give classic grilled chicken kabobs a fajita twist for a fast, flavorful meal any night of the week. These chicken fajita kabobs combine seasoned chicken, three-color bell peppers, and onion on skewers for a portable, colorful dinner. They’re perfect for summer grilling but work equally well under a hot oven broiler.

Eat them right off the skewer, wrap them in a warm tortilla with toppings, or make a filling bowl with rice and beans—these kabobs are versatile, healthy, and easy to customize.

What You Need

• Chicken: Boneless, skinless chicken breast is used here, but boneless skinless thighs can be substituted for more richness.
• Peppers: Use three bell peppers in different colors for the best visual and flavor contrast—red, yellow, and green work well.
• Onions: Red, white, or yellow onion all work; red adds a mild sweetness and lovely color.
• Oil: Olive oil or avocado oil to coat the ingredients before seasoning and grilling.
• Fajita seasoning: A simple homemade blend of ground cumin, garlic powder, chili powder, paprika, salt, and pepper gives bright, savory fajita flavor. If you keep a jar of homemade fajita seasoning on hand, this recipe is even faster.

Tip: Prepare the spice blend in advance and keep it in a sealed jar. It works great on chicken, steak, vegetables, soups, and more.

Serving Suggestions

• Eat as-is: Remove the chicken and vegetables from the skewers and enjoy on a plate—quick and easy.
• Serve as a bowl: Build a bowl with the kabob ingredients over cilantro-lime rice, add black beans, corn, and a creamy avocado cilantro-lime dressing for a satisfying meal.
• Make tacos or burritos: Wrap the grilled chicken and veggies in warm tortillas with shredded cheese, pico de gallo, and sour cream or guacamole for a classic fajita-style taco or burrito.

What to Do with Leftovers

Leftover kabobs reheat well and can be used in several convenient ways:

1. Store cooled leftovers in an airtight container in the refrigerator for 3–5 days.
2. Portion into meal-prep containers with rice and beans for easy lunches during the week.
3. Chop the leftovers and fold into tortillas or breakfast burritos, or add them to salads for extra protein.

Recipe: Grilled Chicken Fajita Kebabs

Grill up these chicken fajita kabobs for a colorful, flavorful dinner that’s ready quickly—perfect for summer grilling or a fast weeknight meal.

Ingredients (serves 4)

• 16 oz boneless, skinless chicken breast, cut into 1-inch squares (about 3 medium breasts)
• 3 large bell peppers, cut into 1-inch squares (any color)
• 1 medium purple (red) onion, cut into 1-inch squares
• 1 tablespoon olive oil (or avocado oil)
• 1 tablespoon ground cumin
• 1 tablespoon garlic powder
• 1 tablespoon chili powder
• 2 teaspoons paprika
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 lime, cut into wedges
• Fresh cilantro, chopped, for garnish

Instructions

1. Preheat your grill to about 400°F (or set the oven to 400°F if broiling).
2. Slice the bell peppers and onion into 1-inch pieces. Place them in a large resealable bag or bowl, add 1 tablespoon olive oil, and shake or toss to coat.
3. Cut the chicken into 1-inch cubes, keeping pieces uniform for even cooking. Place the chicken in a separate large resealable bag or bowl.
4. In a small bowl, combine the cumin, garlic powder, chili powder, paprika, salt, and pepper to make the fajita seasoning.
5. Divide the spice blend in half. Add one half to the bag with the vegetables and the other half to the bag with the chicken. Seal and shake each bag well to evenly distribute the spices. Let them sit for 10 minutes to absorb the flavors.
6. Thread the chicken, peppers, and onion onto skewers, alternating ingredients until the skewers are filled.
7. Lay a sheet of aluminum foil on the grill and spray or brush it lightly with oil to prevent sticking. Place the skewers over direct heat and grill for about 15 minutes, turning every 4–5 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight char.
8. Remove the skewers from the grill, squeeze fresh lime juice over the kabobs, and sprinkle with chopped cilantro. Serve immediately.

Nutrition (per serving, approximate)

• Calories: 216 kcal
• Carbohydrates: 13 g
• Protein: 28 g
• Fat: 6 g
• Fiber: 4 g
• Sugar: 7 g

Nutrition information is an approximation and may vary based on brands and portion sizes.