Grilled Chicken Kabobs with Fajita Marinade Recipe
These Grilled Chicken Kabobs with Fajita Marinade offer a flavorful and colorful meal perfect for outdoor cooking. Marinated in a zesty blend of lime juice, oregano, cumin, garlic, and spices, the tender chicken pieces are grilled alongside vibrant bell peppers and onions for a deliciously balanced dish that’s great for gatherings or a healthy weeknight dinner.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 10 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Vegetables
- 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
Chicken
- 1.5 pounds boneless, skinless chicken breast, cut into 1-inch pieces
Marinade
- ¼ cup olive oil
- 1 tablespoon oregano
- 1 teaspoon 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 Vegetables and Chicken: Cut the red and green bell peppers and red onion into one-inch pieces. Cut the chicken breast into one-inch pieces as well. Set the vegetables aside and place the chicken pieces in a large bowl or a gallon-sized Ziploc bag along with the olive oil.
- Mix the Seasonings: In a small bowl, combine oregano, cumin, garlic powder, cayenne pepper, black pepper, and salt. Stir well until all the spices are evenly mixed.
- Marinate the Chicken: Add the lime juice and the mixed seasonings to the bowl or bag containing the chicken and olive oil. Mix well to coat all the chicken pieces. Cover and refrigerate for at least one hour to allow the flavors to infuse.
- Assemble the Kabobs: When ready to grill, thread the chicken pieces, red and green bell peppers, and onions alternately onto kabob sticks. Leave about two inches of the stick exposed to allow easy handling. Optionally, brush the vegetables lightly with olive oil to keep them tender while grilling.
- Grill the Kabobs: Preheat the grill to medium heat. Place the kabobs over indirect or medium heat and cook for 10 to 15 minutes, turning halfway through to ensure even cooking. The chicken is fully cooked when no longer pink inside and reaches an internal temperature of 165°F (74°C) using a meat thermometer.
- Serve: Remove the kabobs from the grill and serve hot. Enjoy your delicious, juicy grilled chicken kabobs with fajita marinade!
Notes
- Ensure the chicken pieces are cut uniformly to cook evenly.
- Marinate for longer if time allows, up to 4 hours, for deeper flavor.
- Use metal or soaked wooden skewers to prevent burning.
- Check the internal temperature of chicken carefully to avoid undercooking.
- These kabobs pair well with rice, tortillas, or a fresh salad.
