Fresh chicken fajitas made with a marinade of lime, and spices, stacked high on skewers with bell peppers, onions, and tomatoes and grilled to perfection. Served on soft warm tortillas.
Chicken Fajitas are one of my favorite dinners. Year round … but in the summertime when I can grill them — even MORE so! This marinade is so fresh and delicious, made with fresh herbs, limes and spices. Stack up everything you’d typically grill up in a pan on skewers, and pop them on the grill. Not only are they delicious … look how colorful and pretty they are! These Kabobs were a fun twist on our regular chicken fajitas. Colorful food on a stick — win/win!
^^ Love It? PIN It!! ^^
The whole thing starts early in the day with this fresh citrusy marinade. It’s got fresh lime and orange juice, and it’s full of fresh cilantro and spices to add a little bit of heat. The chicken sits in the marinade for at least two hours to take on all of that flavor. Before you’re ready to grill them up — time to get chopping. I went for LOTS of color!
I bought one of each bell pepper, red, yellow and green. I used a red onion and grape tomatoes right from our garden. Feel free to change up the peppers and onions to your liking.
All Stacked up and ready for the grill!
You may wonder why I didn’t just make them like normal fajitas. On a griddle or a grilling pan. Well, you most certainly could, just cut the chicken into strips instead of chunks like I did here. The reason I was inspired to make them into kabobs? I decided it was time to join the Fantastical Food Fight. It’s a fun group of fellow food bloggers, hosted by Sarah of Fantastical Sharing of Recipes. Once a month there is a food or recipe type challenge that you can participate in, this month it was Kebobs.
Kebobs? — Kabobs? — Kebabs? — Kebaps??
I had looked up the spelling and I have gotten all different versions. Most common in the US are Kebob and Kabob. After doing a little research, I found that pretty much any of them are acceptable, depending on where you are from. Since I already had the photos and recipe typed when I made this discovery — we are going with Kabobs for today! Ha!
I got my hubby a Traeger Grill for Father’s Day this year .. he’s been having so much fun experimenting with it. We cooked these at 400 degrees for 20 minutes.
Don’t second guess if your chicken is done or not. This Thermapen Mk4 is the best meat thermometer I have ever owned!
You could serve them without tortillas, for a low carb option, but we warmed up some soft flour tortillas and scooped it inside. I mixed up a bowl of homemade guacamole to serve with them. I have never blogged my guacamole, but it’s the one I used inside of these Guacamole Egg Rolls!
It’s time to get to that recipe. I would love to know if you make them!
- 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)
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.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 251 Total Fat: 7g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 85mg Sodium: 209mg Carbohydrates: 12g Fiber: 1g Sugar: 2g Protein: 32g