Grilled Chicken Fajita Kabobs: The Ultimate Flavorful Summer Skewers
Experience the vibrant flavors of freshly grilled chicken fajitas, expertly transformed into convenient and visually stunning kabobs. Succulent chicken pieces are marinated in a zesty blend of lime and aromatic spices, then stacked high with colorful bell peppers, sweet red onions, and juicy tomatoes before being grilled to perfection. Served traditionally on soft, warm tortillas, these kabobs offer a delightful twist on a beloved classic.
Chicken Fajitas have always held a special place on my dinner table, a year-round favorite that never disappoints. However, when summer arrives and the opportunity to cook outdoors on the grill presents itself, these delectable dishes ascend to an entirely new level of enjoyment. This particular rendition, featuring our signature fresh, citrusy marinade bursting with vibrant herbs, limes, and a perfect balance of spices, truly elevates the experience. By artfully arranging all the classic fajita components – tender chicken and crisp vegetables – onto skewers, we transform a beloved pan-cooked meal into an exciting and visually appealing grilled feast. Not only are these kabobs incredibly delicious, but their colorful presentation is also undeniably stunning, making them a true win-win for any summer gathering. It’s a fun and exciting twist on our regular chicken fajitas, embracing the joy of colorful food served conveniently on a stick!
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Crafting the Perfect Fajita Marinade
The magic of these chicken fajita kabobs truly begins with the marinade, a concoction best prepared early in the day to allow ample time for the flavors to meld and infuse. Our secret lies in a fresh, citrus-forward blend, featuring the bright zest of fresh lime and orange juice. This vibrant base is then generously enhanced with fresh cilantro and a carefully selected mix of spices, offering just the right amount of warmth and depth. Allowing the chicken to luxuriate in this marinade for at least two hours (and preferably longer, up to four hours) is crucial. This extended marinating time ensures that every piece of chicken is thoroughly saturated with flavor, becoming incredibly tender and juicy once grilled.
Selecting and Preparing Your Fresh Fajita Vegetables
Once your chicken is happily marinating, it’s time to prepare the colorful array of vegetables that will complete your kabobs. The beauty of fajitas, and especially these skewers, is the vibrant palette they offer. I typically opt for one of each bell pepper – a brilliant red, a sunny yellow, and a classic green – for a stunning visual contrast and a medley of sweet flavors. A small red onion, cut into substantial chunks, adds a delightful sharpness and texture when grilled. And for a burst of fresh, garden-fresh sweetness, I love to include grape tomatoes, often straight from our garden if the season allows. Feel free to customize your selection of peppers and onions to your personal preference; the key is to cut them into pieces roughly the same size as your chicken chunks to ensure even cooking and easy skewering. The anticipation of these vibrant ingredients grilling together is truly part of the joy!
Assembling Your Delicious Fajita Skewers
With your marinated chicken and perfectly chopped vegetables ready, it’s time for the fun part: assembling the kabobs. If you’re using wooden skewers, remember a crucial tip: soak them in water for at least 30 minutes to an hour before threading. This prevents them from burning on the grill. Then, begin to artfully stack the chicken and vegetables onto the skewers, alternating the colors and textures. There’s no strict rule here; a random fashion often creates the most appealing look. Aim for a balanced distribution of chicken and veggies on each skewer, ensuring that each bite will deliver a harmonious blend of flavors and textures. The vibrant colors, once threaded onto the skewers, create an irresistible sight, promising a delightful meal ahead. Seeing them all lined up, brimming with potential, is truly a sight to behold!
All stacked up and ready for the grill! You might be wondering why I chose to make these into kabobs instead of the traditional method of cooking fajitas on a griddle or grilling pan. While you absolutely could prepare them that way – simply cut the chicken into strips instead of chunks – the inspiration for these grilled chicken fajita skewers came from a fun challenge. I decided it was time to join the Fantastical Food Fight, a wonderful group of fellow food bloggers hosted by Sarah of Fantastical Sharing of Recipes. Each month, there’s a specific food or recipe type challenge, and this particular month, the theme was “Kebobs.” This creative push led to what is now one of our favorite summer grilling recipes!
Kebobs? Kabobs? Kebabs? Spelling It Out!
While we’re on the topic, let’s address the spelling of our delightful grilled skewers. I’ve encountered numerous variations during my research: Kebobs, Kabobs, Kebabs, and even Kebaps. In the United States, “Kabob” and “Kebob” are the most prevalent spellings. After a bit of digging, it seems that most of these spellings are perfectly acceptable, with usage often depending on regional differences and linguistic origins. Since my photos and recipe were already complete by the time I dove into this etymological exploration, we’re sticking with “Kabobs” for today! But rest assured, whatever you call them, the delicious outcome remains the same.
Grilling Your Chicken Fajita Kabobs to Perfection
Grilling these fajita kabobs is a simple process, yielding fantastically tender and flavorful results. We recently acquired a Traeger Grill for Father’s Day this year, and my husband has been thoroughly enjoying experimenting with it. For these kabobs, we set the grill to 400 degrees Fahrenheit and cooked them for a total of 20 minutes, flipping them halfway through. This method ensures an even char and perfectly cooked chicken and vegetables.
To ensure your chicken is perfectly cooked and safe to eat, never second-guess its doneness. A reliable meat thermometer is an absolute kitchen essential. ThisThermapen Mk4 is, without a doubt, the best instant-read thermometer I have ever owned! It provides incredibly fast and accurate readings, letting you know precisely when your chicken reaches the safe internal temperature of 165 degrees Fahrenheit. This simple tool guarantees juicy, perfectly cooked chicken every time, preventing both undercooked risks and overcooked dryness.
Serving Suggestions for Your Fajita Kabobs
Once your glorious chicken fajita kabobs are hot off the grill, the serving possibilities are endless! While you could certainly enjoy them as a delicious low-carb meal without any accompaniments, we love to warm up soft flour tortillas and scoop the flavorful chicken and veggies inside. This creates a more traditional fajita experience, albeit with a fun, skewered presentation. To elevate the meal even further, I always whip up a batch of my homemade guacamole. Though I haven’t dedicated a full blog post to my guacamole recipe specifically, it’s the same fantastic recipe featured in these incredibly popular Guacamole Egg Rolls!
Beyond guacamole and warm tortillas, consider an array of other delicious toppings to customize your fajita kabob experience. Fresh salsa, sour cream or Greek yogurt, shredded cheese, or even a squeeze of fresh lime juice can add additional layers of flavor and texture. For a lighter, salad-style option, you might serve the grilled chicken and vegetables over a bed of crisp lettuce or alongside a vibrant side salad, such as this refreshing Deconstructed Guacamole Salad. The versatility of these kabobs makes them perfect for any occasion, from casual weeknight dinners to festive backyard barbecues.
Now that you have all the tips and tricks for making these incredible grilled chicken fajita kabobs, it’s time to get cooking! This recipe is straightforward, packed with flavor, and perfect for anyone looking to add a little excitement to their grilling routine. I truly hope you enjoy making and savoring these delightful skewers as much as we do. If you try them, please come back and share your experience. I would absolutely love to hear if you make them! Happy grilling!
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Print Recipe
Chicken Fajita Kabobs
Equipment
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Thermapen Mk4 Instant-read Thermometer
Ingredients
- 1 1/2 – 2 pounds of chicken breasts cut into chunks
- Chicken Fajita Marinade
- 1 small red onion cut into chunks
- 1 each red yellow and green bell pepper, cut into chunks
- 1-2 cups grape tomatoes to taste
Instructions
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Soak the wooden skewers for about an hour in some water before using.
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Preheat grill to 400 degrees.
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Stack marinated chicken and veggies on skewers in a random fashion.
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Grill for 10 minutes, flip over. Grill for 10 minutes more.
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Chicken will have an internal temperature of 165 degrees when cooked properly.
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Serve with warm tortillas and toppings of you choice.
Nutrition