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Katie's Cucina

Grilled Chicken Fajita Kabobs

Grilled Chicken Fajita Kabobs

Last week, I began dreaming up Mexican recipes. Thinking about classics and how I could re-invent them with a twist. That’s when it hit me… why not turn classic chicken fajitas into a kabob… and grill it?

Genius. right?

Grilled Chicken Fajita Kabobs

My husband, is a fajita lover. Anytime we go to a Mexican or Tex-Mex restaurant its almost certain he will order fajitas. When I told him what we were having for dinner he loved the idea! I simply placed the chicken and veggies into separate bowls and sprinkled my own Fajita Seasoning over the food and let them marinate for a few minutes; however, you could prepare this a day a head of time and let the veggies and chicken marinate over night.

I used sweet mini peppers and kept them whole since we love eating them grilled. I added whole mushrooms since he loves mushrooms and I simply had them on hand. This classic dish with a twist is sure to get your family and friends excited for Cinco de Mayo!

Source: Katie Original

Grilled Chicken Fajita Kabobs

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 4


  • 1 lb boneless skinless chicken breast
  • 16 mini sweet peppers
  • 1 large white onion
  • 12 whole white mushrooms
  • Fajita Seasoning (1 packet or 1 batch of Katie's Cucina recipe)
  • Bamboo Skewers
  • Tortillas
  • Optional: Sour Cream and Guacamole


  1. Clean skinless boneless chicken breast and cut into 1-2 inch size pieces. Place in a bowl and set to the side. Quarter white onion, and wipe off white mushrooms and place in another bowl. Rinse mini sweet peppers and place in a third bowl then divide fajita seasoning among the 3 bowls. Mix well and marinate for at least 15 minutes or up to 1 day.
  2. Preheat the grill to medium heat.
  3. Once veggies and chicken are done marinating begin skewering. For the purpose of the pictures I used 6-inch skewers but you can easily use 12-inch skewers.
  4. Place the skewers on the grill and cook for 10 minutes on each side or until internal temperature of chicken reaches 165.
  5. Once the skewers are done serve with tortillas, sour cream, and guacamole.

Pictured above:

{Salt & Lime} Homemade Corn Tortilla Chips

Classic Guacamole

“Grillin’ Bold this Memorial Day? Bush’s has the beans for it. Come join the cookout with Cookin’ Canuck and Hoosier Homemade sponsored by Bush’s Grillin’ Beans


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7 Responses to “Grilled Chicken Fajita Kabobs”

  1. Blog is the New Black posted on May 5, 2012 at 1:15 pm (#)

    This sounds so yummy!

  2. Ali @ Gimme Some Oven posted on May 6, 2012 at 3:25 pm (#)

    These look delicious, and I love that you used the mini sweet peppers! So much cuter than sliced peppers!! 🙂

  3. Bee (Quarter Life Crisis Cuisine) posted on May 7, 2012 at 12:14 am (#)

    What a fun spin on fajitas 🙂 I also love love mini sweet peppers and haven’t quite found a way I like eating them better than raw. Very good!

    • Katie replied on May 7th, 2012 at 6:37 am

      I absolutely love roasting the sweet peppers and/or grilling them! Perfect for this dish!

  4. amy @ fearless homemaker posted on May 8, 2012 at 9:19 am (#)

    oh my, these look fantastic, especially with the mini peppers. delicious!

  5. Cookin' Canuck posted on May 15, 2012 at 8:03 pm (#)

    My family would go crazy for the seasonings on these kabobs. I’m so glad you linked them up to the Bush’s Grillin’ Beans event.

    • Katie replied on May 16th, 2012 at 7:04 am

      Thanks & I hope you give this recipe a try! Thanks for hosting such an awesome giveaway!

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