Chicken Fajita Kebabs


Chicken Fajita Kebabs

Summer is here!  It’s time to move outside to the grill!
Prep Time 45 mins
Cook Time 10 mins
Total Time 55 mins
Servings 2



  • 2 tablespoons olive oil
  • Zest and juice of 1 large lime
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne powder
  • 1 jalapeño, seeded and chopped
  • 1/2 teaspoon salt
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 large red bell pepper, chopped into 1-inch pieces
  • 1 large yellow bell pepper, chopped into 1-inch pieces
  • 1 large green bell pepper, chopped into 1-inch pieces
  • 1 large red onion, chopped into 1-inch pieces
  • cilantro, chopped for garnish
  • 4 kebab bamboo skewers


  1. In a small bowl, mix together olive oil, lime zest and juice, chili powder, paprika,
  2. cumin, garlic powder, cayenne powder, jalapeño, and salt. Add chicken, toss to coat. Cover and chill in the refrigerator for 30 minutes or overnight to marinate. While chicken is marinating, soak bamboo sticks in water for 20-30 minutes. Heat grill to medium. Assemble kebabs alternating vegetables and chicken pieces onto the bamboo skewers. Place the kebabs onto the grill, close lid and allow to grill until chicken is fully cooked, about 8-10 minutes, turning the kebabs twice, allowing to cook evenly. Remove from grilled when cooked. Squeeze additional lime juice onto cooked kebabs, sprinkle with chopped cilantro and serve warm with your favorite salsa and guacamole.

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