Name: Chicken Fajita Kabobs
Prep time: 30 min
Cook time: 6 min
Total time: 36 min
Yield: 4
Ingredients: 2 tablespoons cornstarch; 2 tablespoons chili powder; 1 tablespoon smoked paprika; 2 teaspoons onion powder; 2 teaspoons garlic powder; 2 teaspoons ground cumin; 2 teaspoons oregano; 2 teaspoons thyme; 2 teaspoons salt; 1/4 teaspoons cayenne pepper; 1/8 cup lime juice; 1/8 cup cider vinegar; 2 tablespoons honey; 2 tablespoons Fajita seasoning; pinch cayenne; 1 pound chicken, cut into 1 inch pieces; 2 cups onions, cut into 1 inch pieces; 1 cups bell pepper, cut into 1 inch pieces; 2 cups cherry tomatoes; 14 ounces canned black beans, rinsed and drained; 1 cup finely diced tomato; 1/2 cup finely diced red onion; 1 avocado, diced and lightly mashed; 2 tablespoons fresh lime juice; 1 teaspoon chili powder; 1/2 teaspoon sea salt; 1/4 teaspoon ground cumin

Jump to Recipe

Fire up the grill for Chicken Fajita Kabobs loaded with juicy chicken, sweet peppers, onions, and bursty cherry tomatoes. The smoky fajita seasoning and tangy marinade make these skewers perfect for cookouts, meal prep, and easy family dinners.

Fire up the grill for Chicken Fajita Kabobs loaded with juicy chicken, sweet peppers, onions, and bursty cherry tomatoes. Serve the smoky skewers with black bean and avocado salsa for a fresh, creamy, colorful Tex-Mex dinner that’s cookout ready and family approved. #ChickenFajitaKabobs #EasyGrillingRecipes #SummerDinner #ChickenKabobs #TexMexRecipes #AvocadoSalsa #FamilyMeals #OurFamilyTable

Chicken Fajita Kabobs bring colorful Tex-Mex flavor to the grill with tender chicken, sweet peppers, onions, and juicy cherry tomatoes. A quick fajita marinade adds smoky spice, bright lime, tangy vinegar, and a touch of honey. Each skewer cooks into an easy family dinner that feels fresh, fun, and perfect for warm-weather meals.

What Are Kabobs and Who Invented Them?

Kabobs, also spelled kebabs, are pieces of meat and vegetables cooked on skewers over heat. They are often grilled, which gives the outside a lightly charred edge while the inside stays juicy. Many cultures have their own version, so the word can describe a wide family of roasted or grilled foods.

This cooking method has ancient roots in the Middle East and Central Asia, where small pieces of meat were cooked over open fire. Kebabs are described as a dish of Middle Eastern or Central Asian origin that often pairs meat with vegetables on skewers. Early skewers were often simple tools made from sharpened sticks, reeds, or thin metal rods, depending on what cooks had available.

What Are Fajitas and Who Invented Them?

Fajitas are a Tex-Mex dish made with seasoned meat, peppers, and onions. The name comes from the Spanish word “faja,” meaning belt or strip. Their roots are often traced to Mexican vaqueros and ranch workers in South Texas during the 1930s and 1940s. They were commonly given tougher, less expensive cuts of beef as part of their pay. Skirt steak was one of those cuts. They learned to season it well, cook it over high heat, and slice it into thin strips (like belts) to make it tender and flavorful. Later, restaurants and cooks such as Sonny Falcón, Otilia Garza, and Mama Ninfa helped make fajitas famous.

What’s the Secret to Juicy Chicken Kabobs?

The secret is a short, flavorful marinade and evenly cut pieces of chicken. Lime juice and cider vinegar brighten the meat, while honey balances the tang and helps the edges caramelize. Fajita seasoning brings smoky depth without extra work.

Do not cut the chicken too small or they will overcook. One-inch pieces cook quickly but still stay juicy. It also keeps everything bite sized. This makes kabobs great for backyard parties because you don’t need a plate or silverware. For best results, grill just until the chicken reaches a safe temperature, then let it rest for a few minutes before serving.

Best Cuts of Chicken for This Kabob Recipe

Boneless, skinless chicken breasts work well for this recipe because they cut neatly into cubes and cook fast. They also soak up the fajita marinade, which helps each piece taste bright, smoky, and savory.

Boneless, skinless chicken thighs are another great option. They have more natural fat, so they stay tender on the grill. Thighs are helpful when cooking for a crowd because they are more forgiving if they stay on the heat a little longer. They’re also more budget friendly than breasts.

What Spices Are in Fajita Seasoning?

Fajita seasoning usually includes chili powder, cumin, garlic powder, onion powder, paprika, oregano, and salt. This recipe adds smoked paprika for deeper flavor, thyme for an herby note, and a little cayenne for gentle heat.

Cornstarch might confuse you. It helps the seasoning cling to the chicken and vegetables. It also helps the marinade coat evenly, so the kabobs cook with plenty of flavor on every side. And you can double or triple this recipe as your go to skillet fajita seasoning.

How Do Restaurants Get Their Fajitas So Tender?

Restaurants often use a smart mix of marinade, high heat, and careful slicing. Acid from citrus or vinegar gives the chicken a bright, tangy base and helps tenderize the surface of the meat. Oil, seasoning, and time help the flavor settle in before cooking. Honey adds balance and helps create a light caramelization on the grilled chicken.

High heat also matters. Fajitas often cook fast over a hot grill or skillet, which gives them char without drying them out. They also make sure to but the chicken into even pieces. Restaurants also cut the onions, and peppers into similar sizes so they cook evenly. Finally, they leave a little space between pieces so heat can reach every side.

They soak their skewers in water before cooking the kabobs. Soaked skewers are less likely to burn over the high heat. Metal skewers work well too and can help conduct heat into the center of the food. However, sometimes the ingredients have a tendency to fall off so pick metal skewers that are flat.

Use Colorful Vegetables for Texture, Flavor, and Sizzle

Bell peppers and onions do more than add color. They bring natural sweetness, a little crunch, and that classic fajita aroma. As they grill, the edges soften and char just enough to taste smoky. They taste even smokier when you sprinkle them with the fajita seasoning.

Cherry tomatoes add juicy bursts between the chicken and vegetables. They also make the kabobs look bright and fresh. They’re also a sweet compliment to the smoky seasoned chicken. Together, the mix turns simple grilled chicken into a colorful dinner that feels special.

No, the vegetables do not need to be cooked before they go on the kabobs. Cutting them into similar-size pieces helps them cook at the same pace as the chicken.

What Do Chicken Fajita Kabobs Taste Like?

Chicken Fajita Kabobs taste smoky, tangy, lightly sweet, and full of grilled flavor. The lime and vinegar brighten the chicken, while honey helps the edges caramelize. Chili powder, cumin, garlic, and smoked paprika give each bite warm Tex-Mex depth.

The vegetables add sweetness and juicy texture. Bell peppers and onions soften on the grill, while cherry tomatoes bring little bursts of freshness. The finished kabobs feel bright, hearty, and summer-ready. I served these with a black bean salsa that is great for this and many other Tex-Mex recipes.

Chicken Fajita Kabobs

Prep Time: 30 minutes

Cook Time: 6 minutes

Total Time: 36 minutes

Fire up the grill for Chicken Fajita Kabobs loaded with juicy chicken, sweet peppers, onions, and bursty cherry tomatoes. Serve the smoky skewers with black bean and avocado salsa for a fresh, creamy, colorful Tex-Mex dinner that’s cookout ready and family approved.

No Ratings

Ingredients

For Fajita seasoning:

2 tablespoons cornstarch
2 tablespoons chili powder
1 tablespoon smoked paprika
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons ground cumin
2 teaspoons oregano
2 teaspoons thyme
2 teaspoons salt
1/4 teaspoons cayenne pepper

For Marinade:

1/8 cup lime juice
1/8 cup cider vinegar
2 tablespoons honey
2 tablespoons Fajita seasoning
pinch cayenne

For Kabobs:

1 pound chicken, cut into 1 inch pieces
2 cups onions, cut into 1 inch pieces
1 cups bell pepper, cut into 1 inch pieces
2 cups cherry tomatoes

For Salsa:

14 ounces canned black beans, rinsed and drained
1 cup finely diced tomato
1/2 cup finely diced red onion
1 avocado, diced and lightly mashed
2 tablespoons fresh lime juice
1 teaspoon chili powder
1/2 teaspoon sea salt
1/4 teaspoon ground cumin

Instructions

Combine first ten ingredients (cornstarch through cayenne) in a small mixing bowl. Stir well to combine. Set 2 tablespoons aside and store the remaining in an airtight container.
Combine next nine ingredients (lime juice through cayenne) in a small mixing bowl.
Place the chicken in a zip top plastic bag. Pour the marinade into the bag and marinate 30 minutes.
While the chicken is marinating, prepare the salsa. Place the avocado in a small mixing bowl and mash lightly with a fork. Add the remaining ingredients and toss well to combine. Refrigerate until the chicken kabobs are ready.
Preheat the grill to high (about 550 to 600). Assemble the kabobs alternating the chicken with the onions, peppers, and tomatoes.
Oil the grill lightly before placing the kabobs on the grates. (I use a paper towel dipped in oil and some tongs.) Grill 2 to 3 minutes on each side or until the chicken is cooked through and no longer pink in the middle. Remove from the grill and allow them to rest while you assemble the plates.
Divide the salsa evenly between four plates. Arrange 3 kabobs on each plate and serve with a nice, cold cerveza.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 715Total Fat 24gSaturated Fat 6gUnsaturated Fat 18gCholesterol 104mgSodium 2243mgCarbohydrates 87gFiber 24gSugar 23gProtein 45g