Grilled Chicken Kabobs
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These grilled chicken kabobs are made with chicken thighs, green pepper and onion in a lemony homemade fajita marinade.
When I have time, I prepare the chicken the day before and leave it in the fridge overnight for more flavor. One hour still works when I have less time or guests are coming without much notice. If you don’t have a grill, don’t worry. These chicken kabobs can also be baked in the oven.
How to make grilled chicken kabobs
Mix the olive oil, lemon juice and fajita seasoning in a resealable bag or a container with a lid.
Cut the chicken thighs into 1 to 1½-inch (3 to 4-centimeter) pieces. Add them to the marinade and mix until all the pieces are well coated. Cover and refrigerate for at least 1 hour or overnight.
Cut the onion into quarters and separate the layers. Cut the green pepper into pieces roughly the same size as the chicken.
Thread the chicken, onion and green pepper onto the skewers. The order does not matter, but I like to place onion or pepper between some of the chicken pieces. This keeps the meat from being packed too tightly, and it is also nice to have grilled onion or pepper between bites.
Tips for making chicken kabobs
Use chicken thighs. I prefer them for grilling because they are more forgiving than chicken breasts if they cook for an extra minute or two. They stay juicy on the inside and make these chicken fajita kebabs taste amazing!
Mix the seasoning at home. The spice blend here is based on my homemade fajita seasoning, but for these kabobs I leave out the sugar and use less cayenne. The spices take only a few minutes to mix, so there is no need to run to the store for a special packet. I use the full seasoning mix for skillet chicken fajitas, and everyone loves them. Cornstarch is optional in the larger seasoning mix, but I keep it in for these kabobs because it helps the marinade cling to the chicken instead of sliding off. If you use store-bought fajita seasoning instead, follow the package instructions for the amount and check whether it already contains salt before adding the teaspoon listed in this recipe.
Metal or wooden skewers both work. If you use wooden ones, soak them first and try to keep the bare ends away from direct heat. Soaking helps, but exposed ends can still char while the chicken cooks.
How long to grill chicken kabobs
We use a simple charcoal grill without a lid, and the kabobs usually take about 15 minutes to cook. Cooking time will vary depending on your grill and the size of the chicken pieces.
Turn the skewers during cooking so the chicken cooks evenly on all sides. If you are not sure, please use a food thermometer. The thickest pieces should reach at least 165°F (74°C).
For the oven method, arrange the skewers on a baking sheet and bake at 450°F (230°C) for about 15 minutes. The exact time can vary depending on the size of the chicken pieces and your oven, so check that the chicken has reached 165°F (74°C) before serving.
What to serve with chicken kabobs
Grilled chicken kabobs go well with a simple romaine salad. If you want to go fancier, serve them with Greek salad, couscous salad or toasted artisan bread. Or what about garlic bread?
Grilled vegetables are another delicious option. Garlic Parmesan corn on the cob also works well with these kabobs. The flavored butter can be prepared up to 3 days ahead, so there is less to do while the skewers are on the grill.
You can also serve them with pita or naan and fresh vegetables, like I do with my beef koftas.
The sauce in the photos is a simple ketchup and mayo sauce. Sometimes I add crushed garlic as well. We use this sauce often with grilled meats, so any extra usually gets eaten.
More grilled chicken recipes
- Spicy grilled chicken thighs for those who like spicy foods.
- Grilled boneless chicken thighs, our readers’ absolute favorite grilling recipe!
- Yogurt marinated grilled chicken for extra tender, juicy chicken.
Grilled Chicken Kabobs
Ingredients
For marinade
- 4 tablespoons olive oil
- 3 tablespoons lemon juice see note 1
For the fajita seasoning
- ½ teaspoon cayenne pepper see note 2
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika see note 3
- 1 teaspoon ground cumin
- ⅛ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon cornstarch see note 4
For the chicken kabobs
- 1 pound chicken thighs boneless and skinless
- 1 large onion
- 1 long green pepper
Instructions
- In a resealable bag or a container with a lid, mix the olive oil, lemon juice and all the fajita seasoning ingredients until well combined.
- Cut the chicken thighs into 1 to 1½-inch (3 to 4-centimeter) pieces. Add them to the marinade and mix until all the pieces are coated. Cover and refrigerate for at least 1 hour or overnight.
- Cut the onion into quarters and separate the layers. Cut the green pepper into pieces roughly the same size as the chicken.
- Thread the chicken, onion and green pepper onto the skewers. The order does not matter, but place onion or pepper between some of the chicken pieces. Do not pack the ingredients too tightly.
- Place the skewers on a hot grill and cook for about 15 minutes, turning them during cooking, until the chicken reaches at least 165°F (74°C) in the thickest pieces.
- Oven option: Arrange the skewers on a baking sheet and bake in a preheated oven at 450°F (230°C) for about 15 minutes, or until the chicken reaches 165°F (74°C).
- Serve warm and enjoy!
Notes
- You will need about ½ to 1 small lemon, depending on how juicy it is. Store-bought lemon juice can also be used.
- Cayenne is the main source of heat in this blend. Use ¼ teaspoon for milder kabobs, or up to 1 teaspoon if you like them hot.
- Regular or smoked paprika will work.
- Cornstarch can be omitted, but the marinade may not coat the chicken as evenly.
- Marinating overnight gives the chicken more flavor. The seasoning becomes stronger and saltier the longer it sits, so I would not leave it longer than overnight.
- Using wooden skewers? Soak them before grilling and keep the exposed ends away from direct heat where possible.
- This marinade is developed for 1 pound (about 450 grams), of chicken.
- This recipe makes about six 8-inch (20-centimeter) skewers, two per serving.
- Optional dipping sauce: Mix ½ cup mayonnaise with 2 tablespoons ketchup. Add 1 crushed garlic clove if you like.
Nutrition
Nutrition information is an estimate provided by an online nutrition calculator and may vary based on ingredient brands, substitutions, and portion sizes.
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what is the sauce in the picture?
Hi Kat. It’s a simple combo of ketchup and mayo. Sometimes I also add crushed garlic to it.
Looks delish!!!!! I can’t wait to try it! Thanks for sharing!
You are welcome!