Oh my gosh, if you are anything like me, the minute the weather gets warm, I’m hauling my grill out of storage, and I just want easy meals that taste like I spent all afternoon fussing! Forget fussy marinades that need 12 hours—I need flavor tonight! That’s why these Fajita Chicken Kabobs are my absolute go-to weeknight miracle. They are so simple; you toss the chicken and veggies with bold spices, thread them on skewers, and they are done in 15 minutes flat on the heat. I swear, every summer barbecue I host ends up featuring these skewers because everyone devours them so fast. Seriously, these bring the sizzle without the stress! If you love the ease of skewers, you absolutely have to check out my recipe for Quick and Easy Chicken and Pineapple Kabobs too, but for pure savory flavor, this version can’t be beat.
Why You Will Love These Fajita Chicken Kabobs
These kabobs are pure joy because they’re incredibly fast—we’re talking 35 minutes total if you hustle! The robust fajita seasoning gives you massive flavor without any measuring drama. Plus, grilling them means cleanup is a breeze on the back end. Seriously, minimal dishes, maximum taste. You simply cannot go wrong with this easy dinner solution.
Essential Ingredients for Perfect Fajita Chicken Kabobs
Okay, the beauty of these Fajita Chicken Kabobs is that they rely on simple, good ingredients seasoned perfectly. You don’t need a massive shopping list, which I love for those busy nights. We’re grabbing 1.5 lbs of boneless, skinless chicken breasts; make sure you cut those into nice, even 1-inch cubes so they cook the same!
Then it’s all about the veggies. I use two bell peppers—use whatever colors you have! Red, yellow, green, mix it up—and one large red onion, all cut into 1-inch pieces so they sit nicely next to the chicken. The flavor comes from 1/4 cup of olive oil mixed with about 2 tablespoons of your favorite fajita seasoning mix. Trust me on this next part: add a little extra punch with 1 teaspoon of chili powder and 1/2 teaspoon of cumin, plus just a pinch of salt and pepper. And don’t forget your wooden or metal skewers!
My insider tip here? When you buy your veggies, try to pick peppers that are similar in thickness. If you have one skinny pepper strip and one huge chunky dome, one part burns before the other cooks through! For a different tasty skewer adventure, check out my tips on Quick and Easy Chicken and Pineapple Kabobs.
Step-by-Step Instructions for Making Fajita Chicken Kabobs
Okay, look, even though this is technically a quick recipe, you can’t skip the foundational steps or you end up with dry, sad chicken. I always treat the marinade like a quick spa day for the meat—it needs a little time to soak up all that great flavor. We are going to get everything prepped fast, and then it’s time to hit the grill. If you want more great grilling ideas, check out my thoughts on Pesto Grilled Chicken Kabobs!
Preparing the Chicken and Soaking Skewers
First and foremost, if you are using wooden skewers, get those soaking in a shallow dish of water right now! They need at least 30 minutes, or they’ll just turn into charcoal when you hit the heat. While they soak, take your cubed chicken, toss it in a bowl with the olive oil and all those amazing spices—the fajita mix, chili powder, cumin, salt, and pepper. You really need to make sure every single piece of that chicken is coated evenly. Give it a good five minutes of tossing!
Assembling and Grilling Your Fajita Chicken Kabobs
Now for the fun part! Thread those marinated chicken pieces alternately with the onions and peppers onto your soaked skewers. Try to keep them packed somewhat snugly, but not so tight that they can’t cook through. Get your grill nice and hot over medium-high heat—that’s key! Lay the kabobs down and let them cook for about 10 to 15 minutes total. You must turn them about every 4 minutes so they get char all the way around. I always pull one off near the end and slice into the thickest bit of chicken just to make sure it’s totally white inside. No pink allowed!
Tips for Success with Your Fajita Chicken Kabobs
If you want these Fajita Chicken Kabobs to truly sing, a couple of small details make a huge difference when you’re grilling. First bit of advice: don’t skip soaking those wooden skewers! I mentioned it before, but seriously, even 20 minutes is better than nothing, or you’ll just be eating burnt wood bits, and that ruins the vibe.
Second, when chopping your veggies, try to keep them uniform with your chicken cubes. If the onion chunks are bigger than the chicken, the chicken dries out waiting for the onion to soften up properly. It’s all about even cooking time!
Also, when you preheat that grill, let it get *hot*. You want that immediate sear to lock in the juices and give you those beautiful dark char marks we love. If you’re interested in keeping meat juicy in general, I wrote down my favorite trick for steak over at The Divine Steak Secret. Apply that same attention to these chicken pieces!
Finally, if you want truly tender vegetables and not just slightly softened ones, start the kabobs off directly over the hottest part of the grill, then move them to indirect heat to finish cooking through. That gives you the best texture every time.
Variations for Your Fajita Chicken Kabobs
You know I love simple, but sometimes you just need to switch things up, right? The marinade for these Fajita Chicken Kabobs is so versatile! If chicken isn’t what you have on hand, don’t even worry about it. You can swap it out easily for steak or even shrimp—just remember shrimp cooks way faster, so you’ll want to add those later in the grilling process, maybe halfway through!
I also like throwing in different veggies. Zucchini chunks work beautifully here, absorbing all that spice, or sometimes I’ll toss on some nice big mushroom caps. If you’re looking for a different way to handle the fajita flavors without the skewers, you absolutely must try my Sheet Pan Steak Fajitas recipe—it’s perfect for a rainy night when the grill is staying put!
Serving Suggestions for Fajita Chicken Kabobs
Oh, the kabobs are done, now what? That’s the best part! These Fajita Chicken Kabobs are practically begging to be served hot with those big, soft, warm tortillas. Don’t forget your toppings—a dollop of cool sour cream and a scoop of your favorite vibrant salsa are mandatory, trust me!
If you need something on the side to make this a real dinner party, you have to whip up a batch of my simple Mexican Rice Recipe. It soaks up the juices perfectly! If you want something lighter, a fresh, crunchy slaw tossed with a little bit of lime juice and cilantro is fantastic, too. It’s all about those fresh, bright flavors cutting through the savory grilled spice.
Storage and Reheating Fajita Chicken Kabobs
Nobody wants leftovers to turn rubbery, right? Store any leftover Fajita Chicken Kabobs in an airtight container in the fridge for up to three or four days. Don’t leave them sitting out too long! When you’re ready to eat them again, skip the microwave entirely; it ruins the texture.
Instead, pop them back on the grill for just three or four minutes, turning once, or you can use a hot oven. That gentle heat gets the outside crispy again without drying out a perfectly seasoned chicken piece!
Frequently Asked Questions About Fajita Chicken Kabobs
I get asked so many questions about these simple skewers because people want them perfect every time! Here are a few things that pop up most often when I share this recipe with friends.
Can I make these ahead of time?
Absolutely! You can totally do the mixing and threading part ahead of time, which is a lifesaver for parties. I usually cube my chicken and mix my marinade together but keep them in separate containers. Then, I only assemble the chicken skewers right before they hit the grill. If you assemble them too far ahead, the acid in the peppers can start to slightly turn the chicken mushy if it sits too long in the fridge. If you do assemble them completely, try to grill them within 4 hours.
What if I don’t have a grill for my Fajita Chicken Kabobs?
No grill? No problem! These work wonderfully on a stove-top grill pan—just make sure that pan is smoking hot so you still get those nice dark grill marks. You can also use your oven broiler! Toss the kabobs on a foil-lined baking sheet and broil on high, remembering to flip them halfway through until done. For other great timesavers, take a peek at my guide for Easy Dinner Recipes.
How do I make absolutely sure the chicken chunks are done?
This is crucial for food safety! Since these are chicken kabobs, they cook relatively fast. I always tell people to stop guessing and just grab a meat thermometer. Chicken needs to hit 165°F internally. Stick the thermometer right into the middle of the thickest piece of chicken on the skewer. If it reads 165°F, you’re good to go! That gives you that juicy texture without any risk.
Can I use store-bought seasoning instead of making my own blend?
Please do! I list the spices so you can see what’s in a great fajita seasoning, but honestly, if you have a favorite store-bought blend, use it! That’s what keeps this an easy dinner. Just make sure you’re generous with how much oil and spice mixture you use so those chicken pieces are fully saturated before threading them up!
Nutritional Estimates for Fajita Chicken Kabobs
I always get asked about the numbers, and I’m happy to share what my recipe calculator showed me for these Fajita Chicken Kabobs. Remember, these are just ballparks, because how much oil you use or the size of your pepper chunks can totally shift things!
For a serving size of 2 kabobs, we are looking at roughly 320 calories. That’s a great deal for this much flavor! You get about 35 grams of protein, which keeps you full, and around 15 grams of carbs. The fat content comes in around 14 grams total. This recipe really is a fantastic, low-fat way to get a delicious grilled meal on the table!
Print
Fajita Chicken Kabobs
- Total Time: 35 min
- Yield: 4 servings 1x
- Diet: Low Fat
Description
Simple grilled chicken kabobs seasoned with fajita spices.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 bell peppers (any color), cut into 1-inch pieces
- 1 large red onion, cut into 1-inch pieces
- 1/4 cup olive oil
- 2 tablespoons fajita seasoning mix
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Wooden or metal skewers
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes.
- In a bowl, combine the chicken cubes, olive oil, fajita seasoning, chili powder, cumin, salt, and pepper. Toss to coat the chicken evenly.
- Thread the chicken, bell peppers, and onion pieces alternately onto the skewers.
- Preheat your grill to medium-high heat.
- Place the kabobs on the preheated grill.
- Grill for 10 to 15 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender-crisp.
- Remove from the grill and serve immediately.
Notes
- Serve with warm tortillas, salsa, and sour cream for a complete meal.
- You can substitute chicken with steak or shrimp.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 kabobs
- Calories: 320
- Sugar: 5
- Sodium: 450
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 35
- Cholesterol: 95
Keywords: Fajita Chicken Kabobs, grilled chicken, chicken skewers, fajita seasoning, easy dinner, grilled vegetables