Grilled Chicken Kabobs (With Fajita Marinade) Recipe
Juicy grilled chicken kabobs are packed with colorful bell peppers and red onion, then flavored with a zesty fajita-inspired marinade of lime, olive oil, and warm spices. Marinate the chicken ahead of time, thread everything onto skewers, and grill until tender and perfectly cooked.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Tex-Mex
- Diet: Gluten Free
Ingredients
For the Kabobs
- 2 medium red bell peppers, cut into 1-inch pieces
- 2 medium green bell peppers, cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch pieces
- 1½ pounds boneless, skinless chicken breast, cut into 1-inch pieces
For the Fajita Marinade
- ¼ cup olive oil
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper
- 1 teaspoon salt
- Juice of 1 medium lime (about 2 tablespoons)
Instructions
- Prepare the chicken and vegetables.
Cut the bell peppers and red onion into 1-inch pieces. Cut the chicken breast into 1-inch pieces and place it in a large covered bowl or gallon-sized resealable bag.
- Mix the marinade.
In a small bowl, stir together the oregano, cumin, garlic powder, cayenne pepper, black pepper, and salt.
- Marinate the chicken.
Add the olive oil, lime juice, and spice mixture to the chicken. Toss or seal and shake to coat evenly, then refrigerate for at least 1 hour.
- Thread the skewers.
When ready to grill, thread the chicken, bell peppers, and onion onto skewers, alternating between chicken and vegetables. Leave about 2 inches of each skewer exposed for holding. If desired, lightly brush the vegetables with a little extra oil to help keep them tender.
- Grill the kabobs.
Cook the skewers on a hot grill over indirect, medium heat for 10 to 15 minutes, turning them halfway through. The chicken is ready when it is cooked through, no longer pink inside, and reaches 165°F (74°C) on an instant-read meat thermometer.
- Serve.
Remove the kabobs from the grill and serve while hot.
Notes
- If using wooden skewers, soak them in water before threading to help prevent scorching.
- Cut the chicken and vegetables into evenly sized pieces so they cook at a similar rate.
- Keep raw chicken and its marinade separate from ready-to-eat foods. Discard any marinade that has touched raw chicken.
- Cooking time can vary with grill temperature and the size of the chicken pieces; use a thermometer to confirm the chicken reaches 165°F (74°C).
- Nutrition values are estimates and may vary depending on the exact ingredients and portion sizes.
