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Chicken Fajita Skewers

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"Great recipe to go with a cold margarita or strawberry water. I served these chicken fajita skewers for Cinco de Mayo this year and they were a hit. Great way to combine a Mexican food favorite with the grill outside. Serve with homemade pinto beans and authentic Mexican rice."
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1 h 30 m servings 266
Original recipe yields 12 servings (12 skewers)


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  1. Combine cilantro, oil, vinegar, lime juice, chili powder, paprika, onion powder, garlic powder, and cayenne pepper in a big bowl. Add chicken, onion, and bell peppers and toss vigorously until all vegetables and meat are coated with the seasonings. Cover and refrigerate for at least 1 hour or up to 4 hours.
  2. Preheat an outdoor grill for medium heat and lightly oil the grate.
  3. Assemble kabobs on skewers with 3 pieces of meat opposite the vegetables.
  4. Cook kabobs on the preheated grill, turning constantly to prevent burning, until chicken is no longer pink and juices run clear, 7 to 10 minutes.
  5. Serve immediately by placing 1 kabob on a plate with a warm tortilla, sour cream, salsa, and guacamole.


  • Cook's Notes:
  • If using wooden skewers, be sure to soak them in water for 1 hour before assembling the kabobs. I place a piece of foil on the top of the grill to prevent the vegetables from falling through the grate on the BBQ. Also, keeps them from charring.
  • Feel free to use cubed beef in place of chicken.

Nutrition Facts

Per Serving: 266 calories; 14.8 23.6 10.4 30 400 Full nutrition

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