Chicken Fajita Kabobs Recipe

Chicken Fajita Kabobs Recipe

When you want to add a Tex-Mex flair to a weekend dinner, you can’t do better than chicken fajitas – and if you’re looking for an easy recipe with plenty of flavors, then this is the recipe for you!

This recipe gives the rundown on cooking chicken fajitas as kabobs, with the meat being diced, speared on a skewer, and grilled to perfection. Doing so helps infuse a smoky, crispy flavor into every bite of the chicken fajita, saving you the trouble of shredding the meat yourself.

On top of that, by cooking your red onion bell pepper on the kabob with the chicken, you save yourself lots of time.

Ensure to use quality kitchen utensils and tools, including the Cooking Guild’s hand-forged cooking knives.


  • Two to three pounds of chicken, cut into cubes (see note)

  • Two red, yellow, or orange bell peppers, chopped

  • One red onion, diced

  • One tablespoon of olive oil

  • One tablespoon of cornstarch

  • One tablespoon of paprika

  • One tablespoon of chili powder

  • One teaspoon of salt

  • One teaspoon of white sugar

  • One teaspoon of garlic powder

  • One teaspoon of onion powder

  • ½ teaspoon of cumin

  • ¼ teaspoon of black pepper

  • ¼ teaspoon of cayenne pepper

  • Corn tortillas

  • Cheddar cheese, to taste

  • Chopped cilantro, to taste

  • Sour cream, to taste


  1. Place cubed chicken in a bowl, then drizzle with olive oil.

  2. Add the cornstarch, paprika, chili powder, white sugar, garlic powder, onion powder, cumin, black pepper, and cayenne pepper.

  3. Place the bell peppers, chicken, and diced onion on skewers in an alternating pattern. Make sure to press them close together.

  4. Place skewers on a charcoal or gas grill over medium-high heat. Cook for about five minutes until the vegetables are lightly charred and the chicken is cooked through.

  5. Remove skewers from the grill and let cool.

  6. Slide the chicken and vegetables off the skewer and onto a tortilla.

  7. Top with cheddar cheese, chopped cilantro, and sour cream.

This recipe should make about four servings. If you want more chicken, you can scale the recipe up proportionately. If you prefer a less spicy seasoning mix, then you can cut all of the spice measurements in half.

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