And can we talk about that marinade for a second? It has all the best things and you’ll love that blend of citrusy spiced flavors! Plus it makes the chicken oh so tender and amazingly flavorful.
Chicken Kebabs Meets Chicken Fajitas
I totally have a thing for kebabs. I don’t know what it is but things just taste better when chopped up into smaller pieces and served skewer style. It must have something to do with the fact that the marinade can saturate each individual piece, plus there’s the fact that everything is better bite size. Here’s a collection of my kebab recipes. You may as well make all of them this summer, right?
Steak Kebabs with Chimichurri Caprese Chicken Kebabs Chicken Satay Greek Chicken Kebabs with Tzatziki Hawaiian Chicken Kebabs Marinated Steak Kebabs Coriander Chicken Kebabs with Lemon Cilantro Yogurt Sauce Teriyaki Chicken Kebabs
Now there’s these Chicken Fajita Kebabs and I still have two more kebab recipes I’ve made that I’ll share soon!
Ingredients for these Chicken Fajita Kebabs
Limes Orange (navel or mandarin) Chili powder Cumin Canned chipotle pepper Olive oil Chicken breasts (well trimmed thighs will work too, cook a little longer as needed) Bell peppers (3 colors: red bell pepper, yellow, orange, or green bell peppers) Red Onion Garlic Salt and pepper
How to Make These Kebabs
First, you’ll blend the marinade ingredients – lime zest, lime juice, orange juice, olive oil, garlic, brown sugar, chili powder, cumin, minced canned chipotle pepper, cilantro, salt and pepper. Then dice the chicken into bite-size pieces and place in a gallon-size resealable bag (I like to use a freezer bag or place the bag in a bowl so marinade doesn’t leak out into the fridge). Pour the marinade over the chicken, and seal the bag while pressing out excess air. Rub marinade around over chicken then let rest in refrigerator for 1 – 6 hours to give the chicken time to soak up those flavors. Meanwhile soak wooden or bamboo skewers if you haven’t already, or just use metal skewers.
Preheat the grill then thread marinated chicken onto skewers rotating with bell peppers and onion slices (I like to use 2 onion slices at a time). Grill on cleaned oiled grates rotating once halfway cooking, until chicken has cooked through. It will take about 6 minutes but this time can vary based on the grill model, grill temp, how cold/hot it is outside, wind, etc. so just keep an eye on them but try not to lift the lid much or the hot air that’s circulating will escape quickly. Serve warm with quinoa, cilantro lime rice, lime cauliflower rice, Mexican rice, fresh guacamole, warmed tortillas, or black beans (I like to saute 2 garlic cloves then pour in 15 oz canned beans and the liquid and warm them with about 1/4 cup homemade salsa and 1/4 tsp cumin).
Side tip, you can freeze the leftover chipotle peppers (a few per small freezer bag) for another use, or make these again the next week. Because you just might want to.
More Mexican Recipes to Try
Grilled Chicken Tortilla Soup Grilled Mexican Street Corn Grilled Chicken and Avocado Street Tacos
More Chicken Fajita Recipes You Might Like
Sheet Pan Chicken Fajitas Slow Cooker Chicken Fajitas Chicken Fajita Stuffed Peppers
