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A stack of Grilled Fajita Chicken Kabobs on a blue slab for a healthy lunch.
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4.67 from 3 votes

Grilled Fajita Chicken Kabobs with Vegetables

Grilled Fajita Chicken Kabobs with Vegetables are a healthy gluten-free, Paleo, keto, and low-carb appetizer or dinner recipe that can be served over rice or eaten in tacos!
Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Course: Main Course
Cuisine: Mexican
Servings: 6 servings

Ingredients

  • 1 red onion cut into 1 ½ inch pieces
  • 2 bell peppers cut into 1 ½ inch pieces
  • 2 Tbsp olive oil
  • ½ tsp salt
  • ¼ tsp pepper

Fajita Chicken:

  • 2 lbs chicken breasts cut into 1 ½ inch cubes
  • 2 Tbsp lime juice
  • c olive oil
  • 1 Tbsp soy sauce gluten-free
  • ½ recipe for Taco Seasoning
  • Cilantro (optional)

Instructions

  • Place cut red onion and bell pepper in a large, gallon-sized zip-top bag with 2 Tbsp olive oil, ½ tsp salt and ¼ tsp pepper. Toss to coat and refrigerate until ready to use.

For the Fajita Chicken Marinade:

  • Combine lime juice, ⅓ cup olive oil, soy sauce, and pre-mixed taco seasoning in a medium-sized bowl. Whisk to combine.
  • In another large, gallon-sized zip-top bag place chicken cubes and marinade. Shake well and refrigerate for 30-45 minutes.

For the Kabob Assembly:

  • While chicken is marinating, soak 12-15 wooden skewers in water until ready to use.
  • Once chicken is done marinating, alternatively add chicken and veggies to the wooden skewers.
  • Heat grill to medium-high. Cook skewers for 3-4 minutes per side, totaling about 10-12 minutes.
  • Serve these kabobs with cilantro and enjoy over rice, in tacos, or eat them on their own!

Nutrition

Calories: 342kcal | Carbohydrates: 4g | Protein: 33g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 96mg | Sodium: 1120mg | Potassium: 676mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1285IU | Vitamin C: 55.4mg | Calcium: 15mg | Iron: 0.9mg