No need to head indoors to cook on gorgeous summer nights! These easy, delicious Chicken Fajita Kabobs are the perfect backyard meal for weeknights.
Raise your hand if you’re a weeknight griller? My husband is all about the charcoal and thats super awesome on weekends, but a few years ago I requested a propane grill for weeknights and I’ve never looked back. There’s no better feeling than letting them play on the swing set or kick around the soccer ball while grill up a delicious meal. Plus grilling tends to make for super-simple clean up.
These Grilled Chicken Fajita Kabobs are are a new favorite. Its basically the exact same recipe as my Grilled Sheet Pan Fajita Meal but I thread the ingredients onto skewers instead of a sheet pan.
My kids are old enough that I can trust them to stay far, far away from the grill (which is tucked into a corner of our yard anyway), so I usually throw the Chicken Fajita Kabobs on the hot grill, then run back inside to heat up a can of season black beans and make a batch of cilantro lime brown rice in my instant pot. I run back out and flip the skewers (and maybe kick up my feet for a few minutes), then set everything up self-serve style on the patio. A big bowl of pico de Gallo and some diced avocado are basically all you need to round this out.
The kids like their Chicken Fajita Kabobs tucked in a tortilla, while my husband grabs a bag of pre-washed romaine makes a salad. I’m all about the Chipotle-style bowl with rice and tortilla chips.
Pull up a lawn chair and pour yourself a beer (with a slice of lime). This is weeknight food done right.
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Grilled Chicken Fajita Kabobs are Perfect for Weeknight Grilling
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Main Dish
- Method: Grilling
Description
These easy, delicious Chicken Fajita Kabobs are the perfect backyard meal for busy weeknights.
Ingredients
- 1 green bell pepper, sliced into strips, seeds and ribs removed
- 1 red bell pepper, sliced into strips, seeds and ribs removed
- 1 large red onion, sliced into thin strips
- 1 lb. boneless skinless chicken breasts or chicken tenderloins, cut into strips
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon ancho (regular) chili powder
- 1/4 teaspoon chipotle chili powder (optional)
- Salt and pepper to taste
- 1 lime
- 8 8″ flour tortillas, warmed
- Garnishes: pico de Gallo, avocado or guacamole, fresh cilantro, Monterey Jack cheese, sour cream
- 6 metal or wooden skewers (if wooden, soak in water for at least 20 minutes beforehand)
Instructions
- Preheat gas grill to “high” heat or a temperature of around 500 degrees F.
- Combine olive oil, ground cumin, salt and both chili powders in a small bowl and whisk to blend.
- Thread the chicken pieces, peppers and onions on the prepared skewers, alternating between vegetables and chicken as you go. Brush half of the oil mixture evenly all over the chicken and vegetables.
- Place the skewers on preheated grill and cook over medium high heat (about 475 degrees) until chicken and veggies are starting to char, about 8-10 minutes.
- After ten minutes, rotate skewers and continue cooking on second side until chicken is cooked through, about 5 minutes more.
- Remove skewers from grill and season with fresh lime juice and salt and pepper to taste.
- Serve immediately in warm tortillas and garnish as desired.
Notes
We love to serve this with cilantro lime rice and seasoned black beans.
