Description
Grilled Fajita Chicken Kebabs are a vibrant and flavorful dish perfect for summer cookouts or quick weeknight meals. Tender chicken marinated in a zesty blend of lime, jalapeño, and spices is skewered with colorful bell peppers and onions, resulting in a dish that’s as eye-catching as it is delicious. These kebabs are not only easy to prepare but also versatile; serve them warm with your favorite dips like salsa or guacamole, or on soft tortillas for a fun taco night. Packed with protein and gluten-free, they are sure to impress family and friends at any gathering.
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 tablespoons canola oil
- Zest and juice of 1 large lime
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1 clove garlic (chopped)
- 1 jalapeño (chopped)
- 1 large red bell pepper
- 1 large green bell pepper
- 1 large red onion
Instructions
- Cut the chicken into bite-sized pieces and place them in a zip-top bag.
- In a bowl, whisk together canola oil, lime juice and zest, chili powder, cumin, garlic, jalapeño, and salt.
- Pour the marinade over the chicken in the bag, seal tightly, and squish to coat.
- Refrigerate for at least 30 minutes or overnight for better flavor.
- Preheat the grill to medium-high heat and soak wooden skewers if using.
- Cut the bell peppers and onion into chunks; thread onto skewers alternately with marinated chicken.
- Grill kebabs for about 6 to 8 minutes until chicken is cooked through, turning occasionally.
- Serve garnished with fresh cilantro and extra lime juice.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 kebabs (approximately 200g)
- Calories: 310
- Sugar: 3g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 80mg
Keywords: For added flavor variations, try incorporating other vegetables like zucchini or mushrooms. If you prefer a spicier kick, leave some seeds in the jalapeño or add crushed red pepper flakes to the marinade.