Grilled Chicken Kabobs (With Fajita Marinade)
User Reviews
4.8
Grilled Chicken Kabobs (With Fajita Marinade)
Description
The chicken is cut into uniform one-inch pieces and combined with olive oil, fresh lime juice, and a dry seasoning mix of oregano, cumin, garlic powder, cayenne, black pepper, salt, and lime juice. This marinade brightens and flavors the chicken before resting in the refrigerator for at least one hour to develop taste.
Bell peppers and red onion pieces are prepared to match the chicken in size, facilitating even cooking. The pieces are skewered alternating chicken and vegetables for balanced bites and a colorful presentation. Kabobs are grilled on a hot grill over indirect or medium heat for about 10 to 15 minutes, flipped once halfway through, until the chicken reaches safe internal temperature and has no pink inside.
The resulting kabobs combine tender, juicy chicken with slightly crisp grilled vegetables. They can be served as a main dish suitable for outdoor grilling seasons or quick dinners, complemented by tortillas, rice, or salads.
These kabobs also adapt well to oven baking if grilling is unavailable, following specified temperature and timing adjustments.
Ingredients
- 2 medium bell pepper cut into 1-inch pieces, red
- 2 medium green bell pepper cut into 1-inch pieces
- 1 medium red onion cut into 1-inch pieces
- 1.5 pounds chicken breast cut into 1-inch pieces, boneless skinless
- ¼ cup olive oil
- 1 tablespoon oregano
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 medium lime juice only, about 2 tablespoons
Instructions
- Cut the peppers and onions into one inch pieces, then set to the side. Prep the chicken by cutting it into one-inch pieces. Place raw chicken pieces and oil in a large bowl with a cover or a gallon-sized Ziploc bag.
- In a small bowl, combine the oregano, cumin, garlic powder, cayenne pepper, black pepper, and salt. Mix the seasoning until combined.
- Add the lime juice and seasoning into the bowl or bag over the chicken. Place the chicken in the marinade in the refrigerator for at least one hour.
- When ready to grill, thread the chicken, bell peppers and onions onto kabob sticks, alternating between chicken and vegetables. Leave around two inches of stick exposed to hold the kabobs. A little extra oil can be brushed lightly on the vegetables if desired to keep them more tender.
- Place the kabobs on a hot grill and cook over indirect/medium heat for 10 to 15 minutes. Flip the kabobs halfway through the cook time. Chicken is done once cooked all the way through with no pink on the inside and the inside of the chicken measures 165 degrees with a meat thermometer. Serve and enjoy!
Notes
- Soaking bamboo skewers for 15-30 minutes before threading helps prevent burning on the grill.
- The kabobs can be baked in a preheated 350°F oven for 25-30 minutes as an alternative to grilling.
- This recipe yields approximately 10-12 kabobs depending on vegetable and chicken piece sizes.
- Ensure chicken is fully cooked to an internal temperature of at least 165°F for safety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Skewers
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Calories | 146kcal | 7% |
| Carbohydrates | 5g | 2% |
| Protein | 15g | 30% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 44mg | 15% |
| Sodium | 315mg | 13% |
| Potassium | 383mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 910IU | 18% |
| Vitamin C | 53mg | 59% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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