Chicken Fajita Kabobs Recipes
CHICKEN FAJITA KABOBS
Kabob-style chicken fajitas make for an easy, versatile meal hot off the grill.
Categories Entree
Time 40m
Yield 3
Number Of Ingredients 5
Steps:
- Cut chicken into 1-inch strips, then cut each strip into 1-inch chunks. Mix in medium bowl with taco seasoning mix and oil; set aside.
- Cut tops and bottoms off bell peppers. Remove seeds and ribs, and cut each pepper into 1-inch chunks; set aside. Peel and cut onion into 1-inch chunks; set aside. Alternately thread chunks of seasoned chicken, bell peppers and onion onto skewers.
- Heat gas or charcoal grill. Place skewers on grill over medium-high heat. Cover grill; cook skewers 4 to 5 minutes on each side or until chicken is no longer pink in center.
- Serve with tortillas and any of your favorite fajita fixings or on top of a salad.
Nutrition Facts : Calories 420, Carbohydrate 17 g, Cholesterol 95 mg, Fat 4 1/2, Fiber 3 g, Protein 35 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 7 g, TransFat 0 g
CHICKEN FAJITA KABOBS
Fresh chicken fajita marinated in lime, and spices, stacked high on skewers with bell peppers, onions, and tomatoes and grilled to perfection.
Provided by Michaela Kenkel
Categories Chicken
Time 3h55m
Number Of Ingredients 5
Steps:
- Soak the wooden skewers for about an hour in some water before using. Preheat grill to 400 degrees. Stack marinated chicken and veggies on skewers in a random fashion. Grill for 10 minutes, flip over. Grill for 10 minutes more. Chicken will have an internal temperature of 165 degrees when cooked properly. Serve with warm tortillas and toppings of you choice.
Nutrition Facts : Calories 251 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 85 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 32 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 209 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
CHICKEN FAJITA KEBABS
Weeknights just got a little more fun.
Provided by Southern Living Test Kitchen
Categories Chicken
Time 2h30m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Combine marinade and fajita seasoning in a large bowl. Stir in boneless, skinless chicken thigh pieces, onion wedges, and bell pepper pieces. Cover; chill at least 4 hours or up to 12 hours.
- Skewer onto 8 (10-inch) skewers. Discard marinade. Preheat grill to medium-high (400°F to 450°F). Place kebabs on oiled grates. Grill, covered, until chicken is cooked, 8 to 10 minutes, turning halfway through cook time. Sprinkle with chopped cilantro.
CHICKEN FAJITA KABOB
Inspired by the flavors of Mexico, these skewers with zesty marinated chicken, colorful bell peppers, and onions cook quickly on the grill for an easy family favorite.
Provided by Target Test Kitchen
Categories Trusted Brands: Recipes and Tips Target Test Kitchen
Time 5h
Yield 12
Number Of Ingredients 14
Steps:
- Mix juices, oil and spices in large plastic food storage bag. Add chicken cubes; seal bag. Massage bag to coat chicken. Refrigerate 4 hours or overnight to marinate.
- Heat grill. Thread chicken, onion and bell peppers onto skewers. Grill about 10 minutes until chicken is cooked through, turning as needed for even browning.
- Serve with squeeze of fresh lime and garnish with cilantro.
Nutrition Facts : Calories 126.3 calories, Carbohydrate 4 g, Cholesterol 32.7 mg, Fat 7.5 g, Fiber 0.9 g, Protein 10.7 g, SaturatedFat 1.8 g, Sodium 32.5 mg, Sugar 1.7 g
CHICKEN FAJITA SKEWERS
Great recipe to go with a cold margarita or strawberry water. I served these chicken fajita skewers for Cinco de Mayo this year and they were a hit. Great way to combine a Mexican food favorite with the grill outside. Serve with homemade pinto beans and authentic Mexican rice.
Provided by Sydnee Davis
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 12
Number Of Ingredients 17
Steps:
- Combine cilantro, oil, vinegar, lime juice, chili powder, paprika, onion powder, garlic powder, and cayenne pepper in a big bowl. Add chicken, onion, and bell peppers and toss vigorously until all vegetables and meat are coated with the seasonings. Cover and refrigerate for at least 1 hour or up to 4 hours.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Assemble kabobs on skewers with 3 pieces of meat opposite the vegetables.
- Cook kabobs on the preheated grill, turning constantly to prevent burning, until chicken is no longer pink and juices run clear, 7 to 10 minutes.
- Serve immediately by placing 1 kabob on a plate with a warm tortilla, sour cream, salsa, and guacamole.
Nutrition Facts : Calories 266.2 calories, Carbohydrate 23.6 g, Cholesterol 29.9 mg, Fat 14.8 g, Fiber 2.4 g, Protein 10.4 g, SaturatedFat 4.7 g, Sodium 400.5 mg, Sugar 2 g
FAJITA CHICKEN KABOBS RECIPE
These Fajita Chicken Kabobs are a fun grilling recipe. This is a charred and bite-sized version of the sizzling pan fajitas that we all love, and it's your new summer favorite!
Provided by Diana
Categories Main Course
Time 30m
Number Of Ingredients 6
Steps:
- In a large bowl, toss the chicken with olive oil, lime juice, and fajita seasoning. Check if your fajita seasoning already contains salt, if not, then season with salt. Allow to marinate as you prep the veggies.
- Core and deseed the bell peppers, cut into 1 inch pieces. Peel and slice the onion into 1 inch pieces. Drizzle with olive oil, and season with dried oregano and salt if desired (optional).
- Thread the chicken and the vegetables onto skewers, if using bamboo skewers then be sure to soak them in water for at least 30 minutes before using. Alternate between the vegetables and chicken pieces.
- Preheat on medium-high heat or 375℉ (190℃). Be sure to clean the grill grates, and oil them before placing the chicken skewers.
- Place the skewers on your preheated grill, and cook for 6-8 minutes per side. The chicken is ready when its internal temperature reaches 165°F/74°C. Pull off the grill and serve with guacamole, and lime crema or sour cream.
Nutrition Facts : Calories 115 kcal, Carbohydrate 4 g, Protein 10 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 27 mg, Sodium 344 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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- If you are using bamboo skewers, you will need to soak them for at least 30 minutes before grilling. If using stainless steel skewers, you won't need to worry about this step.
- In a large bowl or baking dish with a cover, whisk together the lime juice, avocado oil, garlic, lime zest, chili powder, cumin, red pepper flakes, smoked paprika, and sea salt.
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- In a small bowl or measuring cup, whisk together the canola oil, lime juice and zest, chili powder, cumin, garlic, jalapeno, and salt. Pour over the chicken, seal the bag, the gently “squish” the bag so that the chicken is coated with the marinade. Place the bag in a baking dish to catch any accidental drips, then refrigerate for 30 minutes or overnight. If using wooden skewers, soak the skewers in water for at least 20 minutes prior to use.
- When ready to cook, heat your grill to medium-high. Cut the bell peppers and onion into 3/4-inch chunks, then thread onto skewers with the marinated chicken pieces, alternating the chicken with the vegetables. Lightly oil the grill, then place the kabobs on the grill, cover, and let cook until the chicken is fully cooked and no longer pink, about 6 to 8 minutes, turning the chicken once or twice throughout so that it cooks evenly.
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- Prepare chicken breast by slicing into squares (make sure they’re all around the same size) and transfer into another gallon-sized bag.
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- Start by cutting the chicken into bite size pieces and adding it to an airtight container or Ziploc bag.
- Next, mix together the salt, onion powder, and seasoning salt in a small bowl and then add in the olive oil until they’re combined. Add in diced jalapeños and garlic.
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- Whisk garlic, vinegar, fajita (or Mexican) seasoning, oil and salt in a small bowl. Divide the marinade between two large sealable plastic bags. Add chicken to one, and peppers and onion to the other. Agitate to combine, seal and refrigerate for at least 1 hour or up to 2 hours.
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5/5 (3)Estimated Reading Time 3 minsServings 4Calories 94 per serving
- Place chicken and all seasoning & lime juice in a ziploc bag. Seal bag and massage chicken around until it is well coated in the marinade mixture.
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- In a small bowl, whisk together the oil, lime juice, chili powder, cumin, garlic powder, oregano, salt, black pepper, and red pepper flakes.
- Place the chicken in Ziploc bag with the fajita marinade. Seal the bag and make sure all of the chicken pieces are well coated. Place the bag in the refrigerator for at least 1 hour and up to 8 hours.
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