Chicken Fajita Skewers are soft and tender chicken kabobs marinated in a blend of Mexican fajita flavors. They are really delicious and you can eat them like a kabob or put them in any kind of taco shell. Grill or bake them in the oven!
If you want to make chicken fajita skewers at home the same way as they’re served in various Mexican, Greek or Middle eastern restaurants, go for these Fajita Skewers. These skewers get the amazing char on the outside, while the meat is incredibly tender/soft and juicy and extremely flavorful.
I provided detailed instructions on how to cook chicken fajita skewers on the grill or inside your oven!
What are the ingredients?
You will need 2 or 3 chicken breasts, cut into large pieces, bell peppers, yellow onion and red onion. Marinade ingredients include:
- Juice and zest of 2 limes
- Orange juice from freshly squeezed oranges or store bought.
- Canola oil
- Honey
- Jalapeno – diced
- Garlic -minced, salt & coarse ground pepper
How to bake Chicken Fajita Kebabs
- Preheat the oven to 425°F. Line a baking tray with aluminum foil, place a wire rack on top of the baking tray, and set it aside.
- Thread marinated chicken onto metal skewers. Soak wooden skewers in water for 30 minutes if using those.
- Place skewers on a rack over a baking sheet and bake for 15–20 minutes, broiling for the last 3–5 minutes for char.
How to grill Chicken Fajita Kebabs
- In a mixing bowl whisk together all the marinade ingredients together except the chicken until well combined. Add the chicken pieces and toss to coat evenly. Cover with plastic wrap and refrigerate for at least 1 hour or up to overnight.
- Remove chicken from fridge 20-30 minutes before placing on the grill
- Heat your grill over medium to medium-high heat. You are aiming for about 400 F.
- While the grill heats up, assemble the skewers in a pattern of veggies and chicken pieces or randomly place them on if desired. Reserve the marinade.
- Brush the grill grates with canola oil and place the chicken skewers on top. Brush the top of the skewers generously with the marinade, and close the lid and grill for 5-6 minutes.
- Flip the skewers and cook for an additional 4-5 minutes or until the chicken reaches an internal temperature of 165 F.
- Remove from the grill and let rest for 5 minutes before serving with your desired garnishes and sides.
Helpful Tips
- Microwave the onions for 20-30 seconds before you put them on the skewers. Raw onions take longer to cook properly than chicken does so you’re either left with tough, overcooked meat or undercooked onions.
- You can keep the seeds in for the marinade or remove them. I like keeping them because it adds more flavor to the chicken while marinating. If you don’t want this at all spicy, remove the membranes and seeds.
- You can use chicken thighs instead of breasts.
- If using wooden skewers make sure to soak them in water at least 30 minutes before assembling.
What to serve Fajita Chicken Kebabs with
Serve these chicken kebabs with salsa, sour cream, guacamole, and tortillas!
How to store fajita chicken skewers
Storage: Save leftovers in an airtight container in the fridge for up to 4 days.
Reheat: For best results, reheat in an air fryer at 330 for about 4 minutes.
More delicious skewer & grill recipes
Chicken and Bacon Shish Kebabs
Pineapple Shrimp Skewers with Sweet Chili Sauce
Chicken Fajita Skewers
Ingredients
Marinade
- juice and zest of 2 limes
- ¼ cup orange juice, (freshly squeezed or store bought)
- 3 tablespoon canola oil
- 1 tablespoon honey
- 1 tablespoon cilantro, chopped
- 1 jalapeno, diced
- 3 cloves garlic, minced
- 2 teaspoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon cumin
- ½ teaspoon salt
- ¼ teaspoon coarse ground pepper
- 1½ lbs chicken breasts, cut into 1½ inch pieces
Instructions
Marinate the chicken
- In a mixing bowl whisk together all the marinade ingredients together except the chicken until well combined.
- Add the chicken pieces and toss to coat evenly. Cover with plastic wrap and refrigerate for at least 1 hour or up to overnight.
- Remove chicken from fridge 20-30 minutes before placing on the grill.
Grilling Method
- Heat your grill over medium to medium-high heat. You are aiming for about 400 F.
- While the grill heats up, assemble the skewers in a pattern of veggies and chicken pieces or randomly place them on if desired. Reserve the marinade.
- Brush the grill grates with canola oil and place the chicken skewers on top. Brush the top of the skewers generously with the marinade, and close the lid and grill for 5-6 minutes.
- Flip the skewers and cook for an additional 4-5 minutes or until the chicken reaches an internal temperature of 165 F.
- Remove from the grill and let rest for 5 minutes before serving with your desired garnishes and sides.
Oven Method
- Preheat oven to 425 F.
- Line a baking tray with aluminum foil, place a wire rack on top of the baking tray, and set it aside.
- Place skewers on a rack over a baking sheet and bake for 15–20 minutes, broiling for the last 3–5 minutes for char.
- Once done, arrange the tandoori chicken skewers on a plate and sprinkle with fresh parsley, and serve with lemon wedges.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
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