Grilled Chicken Fajita Kabobs
Updated March 26, 2019
Chicken Kabobs – fajita style chicken kabobs seasoned with a spicy, easy marinade. Prep ahead for a quick, simple meal come dinnertime on the grill!
Grilled Chicken Kabobs
We love grilling anything and everything during the hot summer months. These Grilled Chicken Fajita Kabobs are a family favorite recipe and always a hit at all of our summer BBQ’s. This easy chicken kabob recipe is perfect for summertime. Get out the grill and get grilling! What are you waiting for? We have to make the most of summer!
Chicken Kabob Marinade
We love making kabobs because you can prepare them in advance and throw them on the grill when you are ready. These Grilled Chicken Kabobs have a spicy marinade that is easy to make. The chicken kabob marinade is largely made from ingredients you’ll likely have on-hand, and the kabobs can marinate for as little as an hour or up to 8 hours. The onion and red, yellow, and green bell peppers add great color and flavor to the kabobs.
If you are using wooden skewers make sure you soak them in water 20 minutes before putting them on the grill.
The chicken kabobs cook up in no time and are perfect for summer BBQ’s. They are fun to serve and fun to eat! Feel free to mix up to add other vegetables if you have them on hand. Mushrooms, zucchini, and cherry tomatoes would be a great addition.
To eat, remove the chicken and veggies from the skewer and enjoy! You are going to love these easy chicken kabobs. They will be a summer favorite!
If you like this chicken kabob recipe, you might also like:
- Grilled Chicken and Zucchini Kebabs
- Sweet and Spicy Grilled Chicken
- Chili Lime Grilled Chicken
- Honey, Lemon, and Rosemary Grilled Chicken
Grilled Chicken Fajita Kabobs
Ingredients
For the Fajita Marinade:
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper flakes
For the Kabobs:
- 1 pounds boneless skinless chicken breast, cut into ¾ inch pieces
- 1 red onion cut into ¾ inch pieces
- 1 red pepper cut into ¾ inch pieces
- 1 yellow pepper cut into ¾ inch pieces
- 1 green pepper cut into ¾ inch pieces
Instructions
- In a small bowl, whisk together the oil, lime juice, chili powder, cumin, garlic powder, oregano, salt, black pepper, and red pepper flakes.
- Place the chicken in Ziploc bag with the fajita marinade. Seal the bag and make sure all of the chicken pieces are well coated. Place the bag in the refrigerator for at least 1 hour and up to 8 hours.
- When ready to cook, preheat the grill to medium-high heat. Thread marinated chicken, onion, and peppers onto skewers. Discard leftover marinade.
- Lightly oil the grill grate. Place the kabobs on the grill, cover, and cook until the chicken is opaque throughout, about 8-12 minutes, turning once or twice during cooking. Transfer to a warmed platter and serve immediately.
- Note-if using wooden skewers soak them in water 20 minutes before using.
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
Marinated pork chops on the grill would take great with the Sweet Mesquite Bush Beans!
What a creative and easy way to serve up chicken fajitas! I would love some guac on the side 🙂
Mustard lime chicken with mesquite beans! Great on the grill & for having friends over for a cook out.
Love to make Hot n Sweet Barbequed Chicken with Bush’s Black Bean Fiesta. Love to serve this!
Marinated Tequila Lime grilled shrimp with black bean fiesta is one of our favorites!
African chicken from Nigella Lawsons book, along with with the Bushs Bourbon beans. Why…we had it today for Labor Day!
We love to grill chicken bombs and serve them with Bush’s Black Bean Fiesta with a little jalapeno added in. We enjoy spicy food so this has been a favorite this summer!
I would serve Lemon Chicken Kabobs with Sweet Mesquite Beans. Yum!
My husband always cooks ribs- dry rub with Lawrys first then adding Hawaiian BBQ sauce. It’s simply Eric’s ribs ;(
It is really funny but the hubs and I have been trying to eat Paleo, and I haven’t once thought of shikabobs… sp? This is a great giveaway, thanks for the chance to enter
Hand-packed burgers with Bush’s Southern Pit BBQ beans
These look so fresh and delicious!
I’d love grilling steak, just seasoned with salt and pepper, and serving it with the Texas Ranchero beans.
I’d have to do my go-to grilling fav – my Anyday Kabobs. I just do a light marinade of olive oil, salt, pepper, fresh garlic, fresh ginger and put it on chicken or steak and a variety of veggies (bell peppers, red onions, zucchini for the staples, and whatever else sounds good). It’s so easy and they always turn out great. I think I’d pair with the Bush’s Traditional Smokehouse Grillin’ Beans as I am in love with all things smoked and it would still keep it simple.
I would make your jalapeno cheddar chicken (one of our new faves) and pair it with texas ranchero grilling beans!
I like the Bourbon Brown Sugar and I would serve em with Sweet BarBQ grilled chicken b/c the flavors just mesh so well!
This is such a fun way to eat fajitas.
Grilled steak with roasted garlic paste and Steakhouse Tradition…..YUMMY!!
YUM!!! I’d love for you to share this at my Saturday Dishes Link Party this weekend! It’s a themed link up & this week’s theme is Memorial Day & Grilling! Feel free to share other old or new posts that fit the theme as well if you have them! (:
http://lifeisfantasmic.blogspot.com/2014/05/saturday-dishes-memorial-day-grilling.html
Love grilling out. Chicken and baked beans are a win win situation.
Any bad effects if I marinate overnight? Just read this more closely and saw 1-8hrs. It’s already in fridge for dinner tomorrow….
Thanks!
THe kabobs were excellent. I have also used the marinade for chicken breasts.
Tried this (as I’m in the UK in lockdown!) on Saturday night. I think might just be the tastiest thing I’ve ever eaten! I served the grilled meat and veg with spicy Mexican rice and a mixed dip of hot salsa and guacamole. I marinaded the chicken for about 5 hours. Incredible!