Fajita Chicken Kebab Recipe

by Kayla

Summer is finally here! To me and my family, summer means occasionally breaking away from the easy crockpot and skillet meals and busting out the grill a couple times per week. One of my personal go-to grilling meals is kebabs. They have a relatively quick cooking time and are easy to prepare. Plus, you can load them up with veggies. They are great for quick weeknight meals, parties and great for meal prepping. Basically, you can’t go wrong with kebabs in my mind.

I wanted to spice things up last week, so I went out and found this Fajita Chicken Kebab recipe. My whole family enjoyed it… recipe trial win for me! I ate mine over a spinach salad, my husband ate his straight off the skewer, and my kiddo ate his over some quinoa. So they have proven to be delicious with many different avenues of preparation.

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons extra virgin olive oil
  • Zest and juice of 1 large lime, plus additional for serving
  • 1 Tablespoon chili powder
  • 1 ½ teaspoons ground cumin
  • 1 clove garlic, minced
  • 1 jalapeño, chopped (remove seeds an membrane if sensitive to spice)
  • ½ teaspoon sea salt
  • 1 large red bell pepper
  • 1 large green bell pepper
  • 1 large red onion
  • Fresh cilantro, for serving (Optional)
  • Salsa, plain yogurt (or sour cream), guacamole, optional for serving

Directions

  1. Cut the chicken into bite-sized pieces. Place in zip-lock bag.
  2. In a small bowl, whisk together the oil, lime juice and zest, chili powder, cumin, garlic, jalapeño and salt. Pour over the chicken, seal the bag, and then gently squish the bag so that the chicken is coated in the marinade. Place the bag in a baking dish to catch any accidental drips. Then refrigerate for30 minutes or overnight. If using wooden skewers, soak them in water for at least 20 minutes prior to use.
  3. When ready to cook, heat your grill to medium-high. Cut the bell peppers and onion into 3/4-inch chunks, then thread onto skewers with the marinated chicken pieces, alternating the chicken with the vegetables. Place the kebabs on the grill, cover and let cook until chicken is fully cooked and no longer pink (about 6-8 minutes).Turn the chicken once or twice throughout so it cooks evenly.
  4. Remove the chicken kebabs to a serving plate and sprinkle with cilantro and a few squeezes of  fresh lime juice. Serve warm, garnished with salsa, plain yogurt/sour cream, or guacamole.

Please share how you liked it and if you prepared it any other way by commenting below!


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