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Chicken Fajita Kebabs

Where do I start? These kebabs came together super quick and made the perfect weeknight summer dinner! Even the prep was fun! Making patterns with the peppers, onions and chicken would be a great way to get the kids involved in the kitchen. The peppers also provide a range of vitamins, minerals and benefits such as vitamin A, vitamin C, potassium plus folate, fibre and iron! We chose to serve the kebabs with a side of rice and guacamole and it was absolutely delicious! This dish has it all, good source of protein, adequate amount of healthy fats, veggies and carbohydrates! I would recommend marinating the chicken overnight if possible and if you like it spicy try adding some sriracha into the marinade for a real kick! Overall awesome recipe for a more nutritionally dense backyard BBQ.

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  • 2 tsp lime zest
  • 3 tbsp fresh lime juice
  • 3 tbsp orange juice (mandarin or navel)
  • 3 tbsp olive oil, plus more for brushing the grill
  • 1 tbsp minced garlic (3 cloves)
  • 1 tsp packed brown sugar
  • 2 tsp chili powder (preferably 1 tsp regular 1 tsp ancho)
  • 2 tsp ground cumin
  • 2 tsp minced canned chipotle pepper, or more to taste (about 1 pepper)
  • 3 tbsp minced fresh cilantro, plus more for garnish
  • 1 tsp salt
  • 3/4 tsp freshly ground black pepper
  • 1 3/4 lbs boneless skinless chicken breasts, diced into 1 1/4-inch pieces
  • 1 large yellow onion peeled and diced into 1-inch chunks
  • 3 bell peppers (preferably 1 red, 1 yellow, 1 green), cored and diced into 1-inch pieces


  1. If using wooden skewers soak in water overnight or at least 1 hour.
  2. In a mixing bowl whisk together lime zest, lime juice, orange juice, olive oil, garlic, brown sugar, chili powder, cumin, chipotle pepper, cilantro, salt and pepper.
  3. Place chicken in a gallon size resealable bag then pour marinade mixture over chicken.
  4. Seal bag while pressing out excess air, rub marinade over chicken and transfer to the refrigerator.
  5. Let marinate at least 1 hour and up to 6 hours. 
  6. Preheat the grill over medium-high heat to 400 degrees. 
  7. Thread chicken and peppers onto skewers (similar to the pattern pictured). 
  8. Brush grill grates with oil and place skewers on grill and grill until center registers 165, about 6 minutes per side.
  9. Serve warm garnished with cilantro. I recommend serving over quinoa or cilantro lime rice or serve in warmed tortillas. 

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