This is an easy recipe for grilled chicken kabobs in fajita-style marinade. Serve these grilled fajita chicken skewers with a side of your choice or check below for some side dish recipe ideas.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Servings: 6Skewers, 3 portions (when counting 2 skewers per person)
In a ziploc bag (or a bowl/container), mix together olive oil, lemon juice and homemade fajita seasoning until well combined.
Cut chicken thighs into 1 - 1.5-inch (3-4 centimeter) pieces and transfer these into the bag/bowl. Make sure they are all coated in the marinade before you zip the bag/cover the bowl and place it in the fridge. Marinate for at least 1 hour (see note 3).
Cut onion into quarters and separate the layers. Dice the pepper.
Thread chicken onto a 8-inch (20-centimeter) long skewer, after each piece of meat threaded add a piece of onion or pepper. Repeat until you have used all the ingredients.
Grill on a hot grill until ready (see note 5), turning them over about 10 minutes into grilling or cook in the oven at 450° Fahrenheit (220° Celsius) for 15 minutes (or until cooked through and to your liking).
Enjoy warm!
Notes
You will need ½ to 1 small lemon, depending on how juicy it is. Store-bought lemon juice is a good substitution.
Paprika – you can use regular or smoked paprika.
You can marinade chicken thighs in the marinade from 1 hour up to 2 days. The longer you marinate, the more intense the flavor (the spicier and the saltier they get).
This marinade is developed for 1 pound of chicken.
Grilling time will vary. This will depend on the size of chicken pieces, on the temperature in your grill as well as its type. In general, count with about 15-20 minutes, but keep an eye on them. If not sure, check the internal temperature of the meat – it should read at least 165 Fahrenheit (74 Celsius).
The post above contains serving suggestion ideas as well as some tips you might find helpful when making chicken fajita kebabs for the first time.