Experience the vibrant flavors of summer with these incredible Chicken Fajita Kabobs! Marinated to perfection in a zesty blend of fresh lime and aromatic spices, tender chicken pieces are skillfully skewered alongside colorful bell peppers, sweet red onions, and juicy grape tomatoes. Grilled until beautifully charred and succulent, these kabobs offer a delightful twist on classic fajitas, serving up all the beloved flavors on a convenient and visually stunning stick. Prepare to impress your family and friends as you serve these grilled masterpieces nestled in soft, warm tortillas.
Chicken Fajitas have always been a staple in my dinner rotation, a beloved dish enjoyed year-round. However, there’s something truly magical about summertime grilling that elevates them to an entirely new level of deliciousness! This particular recipe transforms the traditional sizzling skillet experience into a captivating kabob format, making them an ideal choice for outdoor cooking and entertaining. The secret lies in a wonderfully fresh and zesty marinade, bursting with the bright notes of fresh lime, fragrant herbs, and a thoughtfully balanced mix of spices. Imagine succulent chicken pieces and crisp, colorful vegetables, all threaded onto skewers and cooked over an open flame until perfectly tender with just the right amount of char. Not only are these kabobs incredibly flavorful, but their vibrant colors also make them an absolute feast for the eyes. They’re a fun, convenient, and undeniably pretty way to enjoy all the classic fajita tastes!
^^ Love It? PIN It!! ^^
The journey to these exquisite Chicken Fajita Kabobs begins with crafting the perfect marinade, a crucial step best done earlier in the day to allow maximum flavor absorption. This isn’t just any marinade; it’s a vibrant, citrus-infused elixir featuring the invigorating tang of fresh lime and orange juice, perfectly balanced with the earthy freshness of cilantro and a proprietary blend of spices that introduce a delightful hint of heat. The chicken, cut into tender chunks, gets to luxuriate in this aromatic bath for at least two hours – though overnight marinating will yield even more profound flavors. This extended soak ensures every piece of chicken is deeply infused, resulting in an exceptionally tender and flavorful bite. As grilling time approaches, the next step is a colorful symphony of chopping. The visual appeal of fajitas is undeniable, and we aim to maximize it by selecting a diverse palette of fresh vegetables.
For this recipe, I meticulously selected a rainbow of bell peppers: a vibrant red, a sunny yellow, and a classic green. These not only add incredible visual appeal but also contribute distinct sweet and slightly tangy notes to the kabobs. Complementing the peppers, a small red onion, with its milder flavor and beautiful purple hue, is cut into substantial chunks to hold up well on the grill. Rounding out the vegetable medley are plump grape tomatoes, ideally picked fresh from the garden for peak sweetness and juiciness. Of course, the beauty of kabobs is their versatility. Feel free to customize your vegetable selection based on your preferences or what’s in season. You could easily incorporate zucchini, mushrooms, or even pineapple chunks for a tropical flair. The key is to cut all vegetables into pieces roughly the same size as the chicken, ensuring even cooking and a balanced bite on each skewer.
Once the chicken has marinated and the vegetables are prepped, it’s time for the creative part: threading them onto skewers! This is where the magic of “food on a stick” truly comes alive. Alternate chunks of marinated chicken with vibrant bell peppers, red onion, and grape tomatoes, creating a visually appealing pattern on each skewer. The array of colors not only looks fantastic but also ensures a delightful burst of flavors and textures in every bite. Before grilling, if you’re using wooden skewers, remember to soak them in water for at least 30 minutes to prevent them from burning on the grill. This small step ensures your kabobs cook perfectly and don’t stick. With all components beautifully stacked, they are now perfectly poised for the grill, promising an effortless yet impressive meal.
You might be wondering why opt for kabobs when traditional fajitas are often cooked on a griddle or in a grilling pan. While you absolutely could prepare them in that classic manner by simply cutting the chicken into strips instead of chunks, the kabob format offers unique advantages. Not only are they incredibly fun to assemble and eat, but they also make grilling a breeze, allowing for even cooking and beautiful char marks on all sides. The inspiration for this delightful kabob transformation came from participating in the “Fantastical Food Fight,” a vibrant community for food bloggers hosted by Sarah of Fantastical Sharing of Recipes. Each month, the group tackles a different culinary challenge, and this particular month, the theme was “Kebobs” – a perfect opportunity to get creative with my beloved fajita flavors. This challenge encouraged me to step outside my usual cooking methods and discover a fresh, exciting way to present a familiar favorite.
Kebobs? — Kabobs? — Kebabs? — Kebaps?? Navigating the Spelling
During my exploration for the “Fantastical Food Fight” challenge, I delved into the intriguing world of “kebob” spellings. It turns out, there’s quite a variety! I encountered “Kebob,” “Kabob,” “Kebab,” and even “Kebap.” After a bit of research, it became clear that most of these spellings are considered acceptable, with regional preferences often dictating which one is most common. In the United States, “Kebob” and “Kabob” are generally the most prevalent. Given that my photos and initial recipe draft were already complete by the time I made this fascinating discovery, I decided to stick with “Kabobs” for consistency throughout this post. Whatever your preferred spelling, the delicious outcome remains the same: perfectly grilled, flavorful meat and vegetables on a stick!
Grilling these Chicken Fajita Kabobs is a straightforward and rewarding process, especially with the right equipment. This year, for Father’s Day, I gifted my husband a Traeger Grill, and he’s had an absolute blast experimenting with it, elevating our grilling game significantly. We found that cooking these kabobs at a steady 400 degrees Fahrenheit for approximately 20 minutes yielded perfectly cooked chicken and tender-crisp vegetables. The indirect heat and smoky flavor of the Traeger impart an exceptional depth to the fajita flavors. If you’re using a conventional gas or charcoal grill, maintain a medium-high heat setting and ensure even cooking by turning the skewers frequently. The key to successful grilling is consistent heat and careful monitoring. Achieving those beautiful grill marks while ensuring the chicken is cooked through without drying out is a true art, but easily mastered with a little attention.
When grilling, particularly with chicken, ensuring proper doneness is paramount for both safety and taste. There’s no need to second-guess whether your chicken is cooked through or not. Investing in a reliable instant-read meat thermometer is an absolute game-changer for any home cook. The Thermapen Mk4 is, without a doubt, the best meat thermometer I have ever owned. Its lightning-fast and accurate readings take all the guesswork out of grilling, ensuring your chicken reaches a safe internal temperature of 165 degrees Fahrenheit every single time, while remaining incredibly juicy and tender. Overcooked chicken is a common culinary disappointment, but with a quality thermometer, you can consistently achieve perfectly cooked results, enhancing your grilling confidence and the enjoyment of your meals.
Once the Chicken Fajita Kabobs emerge from the grill, perfectly cooked and bursting with aroma, it’s time for the ultimate enjoyment: serving! While these kabobs are absolutely delicious on their own, offering a fantastic low-carb option for those watching their intake, our favorite way to enjoy them is nestled within warm, soft flour tortillas. The tender chicken and charred vegetables, coupled with the supple tortilla, create a harmonious blend of textures and flavors. To elevate the experience, I always prepare a generous bowl of homemade guacamole. Although I haven’t dedicated a separate blog post to my guacamole recipe, it’s the very same vibrant, creamy concoction that makes these Guacamole Egg Rolls utterly irresistible! A dollop of fresh guacamole adds a creamy, rich counterpoint to the zesty chicken, making each bite truly memorable. Beyond guacamole, feel free to offer a spread of classic fajita toppings like sour cream, shredded cheese, fresh salsa, or an extra squeeze of lime juice to let everyone customize their perfect fajita experience.
Now that you’re well-versed in the delicious details of these Grilled Chicken Fajita Kabobs, it’s time to dive into the recipe itself and bring these vibrant flavors to your own table. Whether it’s a casual weeknight dinner or a lively backyard gathering, these kabobs are sure to be a hit, offering a fresh, exciting, and effortlessly elegant meal. I truly hope you enjoy making and savoring them as much as my family and I do. Don’t hesitate to get creative with your favorite toppings and sides. I would absolutely love to hear about your experience if you give them a try!
LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!
4.58 from 14 votes
Print Recipe
Chicken Fajita Kabobs
Equipment
- Thermapen Mk4 Instant-read Thermometer
Ingredients
- 1 1/2 – 2 pounds of chicken breasts cut into 1-inch chunks
- Chicken Fajita Marinade enough for 1 1/2 – 2 lbs chicken
- 1 small red onion cut into 1-inch chunks
- 1 each red, yellow, and green bell pepper cut into 1-inch chunks
- 1-2 cups grape tomatoes to taste
- Wooden or metal skewers if using wooden, soak for 30-60 minutes
Instructions
- If using wooden skewers, soak them in water for at least an hour before use to prevent burning on the grill.
- Preheat your grill to 400 degrees Fahrenheit (medium-high heat).
- Thread the marinated chicken chunks and cut vegetables onto the skewers, alternating colors and ingredients for an attractive presentation.
- Place the assembled kabobs on the preheated grill. Grill for 10 minutes, then carefully flip them over. Continue grilling for another 10 minutes, or until the chicken is thoroughly cooked and the vegetables are tender-crisp with a slight char.
- Ensure the chicken is cooked properly by checking its internal temperature with an instant-read thermometer. It should reach 165 degrees Fahrenheit (74 degrees Celsius).
- Serve your delicious Chicken Fajita Kabobs immediately with warm tortillas and your favorite toppings, such as homemade guacamole, salsa, sour cream, or shredded cheese.
Nutrition