Chicken Fajita Kabobs

27 Nov

fajita kabob recipe

Recipe adapted from Two Peas and Their Pod

For the Fajita Marinade:

  • 2 tablespoons olive oil
  • 1 tablespoon fresh lime juice
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon crushed red pepper flakes

For the Kabobs:

  • 1 pounds boneless, skinless chicken breast, cut into 3/4 inch pieces
  • 1 red onion, cut into 3/4 inch pieces
  • 1 red pepper, cut into 3/4 inch pieces
  • 1 yellow pepper, cut into 3/4 inch pieces
  • 1 green pepper, cut into 3/4 inch pieces

1. In a small bowl, whisk together the oil, lime juice, chili powder, cumin, garlic powder, oregano, salt, black pepper, and red pepper flakes.

2. 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.

3. When ready to cook, preheat oven to 350. Thread marinated chicken, onion, and peppers onto skewers. Discard leftover marinade.

4. Balance chicken fajita kabobs by skewers on a casserole dish and carefully place in the preheated oven. Cook for 30 minutes or until cooked throughout, turning every 10 minutes for even cooking.

Note-if using wooden skewers soak them in water 20 minutes before using.


I love simple dishes and I really love making a meal out of what I have laying around my kitchen. Kabobs are perfect for that! I always have a little bit of bell pepper, onions, mushrooms, etc. leftover from a fancier dish. These chicken fajita kabobs were absolutely delicious and soooooo easy to make! If you’re like me and don’t own a grill, don’t worry! Just place the skewers in a casserole dish with the ends of the skewers balanced on the edges of the dish. You have to be really delicate when transferring the tray or turning the skewers, but it works!

To eat you can either eat straight off the kabob (I did this), serve over rice, transfer the meat and veggies to a tortilla for a chicken fajita burrito, etc. There are so many ways to eat this dish depending on your preferences and dietary restrictions. Being lactose intolerant and avoiding flour and white rice, eating the meat and veggies as is was perfect for me. You’ll see I added some Mexican rice to the plate for my boyfriend’s meal.


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