Easy Grilled Fajita Kabobs

These super Easy Grilled Fajita Kabobs are fresh, flavorful, and fun to eat.

Who knew a simple recipe could taste so good? This is definitely my new go-to recipe for kabobs. All you need is a package of fajita mix and a few other ingredients you’re sure to have on hand. Cooking the chicken and the veggies on separate skewers allows you to tailor the grill time for each. Then you can pile them on a platter, drizzle them with guacamole salsa or lime sour cream (or both), pour up a margarita, and let the fiesta begin!

Easy Grilled Fajita Kabobs

Making a Great Recipe Better

It started with an eye-catching recipe called Grilled Veggie Fajita Kabobs in the Hy-Vee Seasons magazine. I am a big fan of grilled vegetables, so I knew I had to try this one. But why not add some chicken since the grill’s already fired? So that’s what I did!

Tweaks & Tips

Doubled Marinade for Chicken & Veggies

To keep things as easy as possible, I doubled the marinade recipe for the veggie kabobs and used half for the chicken.

Plan Ahead for Flavor

The chicken will taste best if you can marinate it for a few hours before grilling. I let mine soak up the seasoning for about 2 hours.

Separate Chicken and Veggies

I’ve been cooking the meat and veggies for kabobs on separate skewers for years. This is helpful if one needs more cook time than the other.

Cutting Chicken

I prefer to start with a thinner chicken cutlet and cut them into strips for my kabobs. This method maximizes the flavor-to-meat ratio. Be sure to thread the chicken onto the skewers in multiple places like you would when making a satay.

Simple Substitutes

I decided to substitute a few of the “fussy” ingredients in the recipe for items I had on hand. I used the following:

Maple Syrup vs. light-colored agave nectar

Homemade Lime sour cream for Crema Agria sour cream (see notes section of the recipe.)

Guacamole Salsa (which I had on hand) vs. avocado hot sauce

Veggie Flexibility

Kabobs are not rocket science, so feel free to switch things up with the veggies if you prefer.

You can also cut up bell peppers if you can’t find the mini version. But if you can, they are a super easy way to go. I left the stems on the mini peppers for grilling and then we cut them off as we ate the pepper.

Keep the zucchini on the thick side so they don’t over cook.

Side Dish Ideas

Traditional Mexican side dishes would work great with this meal, such as rice and beans. You can also enjoy your chicken and veggies piled into tortillas.

Love Kabob Recipes?

Here are a few other kabob recipes you can also check out.

Chimichurri Steak Kabobs

Thin cut strips of flank steak marinated in tangy red wine vinegar, olive oil and herb-packed sauce, grilled to perfection and served with rosemary vegetable kabobs.

Check out this recipe

Yogurt-Marinated Chicken Kabobs

Tender chicken breast kabobs with bell peppers and red onion in a flavorful yogurt-based Middle Eastern spice blend marinade.

Check out this recipe

Fruit and Cheese Kabobs with Croissant Croutons

Fresh fruit, cubes of your favorite cheese, and toasted, buttery croissant croutons on skewers create colorful appetizer kabobs, perfect for happy hour or brunch.

Check out this recipe

Chicken & Sausage Kabobs with Herbed Sauce

Chicken & Sausage Kabobs with Herbed Sauce features chicken marinated with citrus & herbs, your favorite sausage and a creamy herb dipping sauce

Check out this recipe

Easy Grilled Fajita Kabobs

Super easy fajita seasoned grilled chicken and mixed vegetable kabobs

5 from 1 vote

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Marinate Time: 2 hours hours

Servings: 4

Author: Adapted from Hy-Vee Grilled Veggie Fajita Kabobs

Ingredients

• 1 oz package of fajita seasoning
• 2 tbsp olive oil divided
• 1 tbsp maple syrup divided
• 1 tbsp fresh lime juice divided
• 1 lb chicken cutlets cut into strips
• 10 sweet mini peppers
• 1 medium zucchini cut into ½-in.-thick slices
• ½ medium red onion sliced into 1/2-in. thick slices
• 1 c. cherry tomatoes
• ½ c. halved baby bella mushrooms
• Optional Guacamole Salsa or Lime Sour Cream for drizzling see notes

Equipment

• bamboo or metal skewers

Instructions

• Stir together 1/2 package of fajita seasoning, 1 tbsp olive oil, 1 1/2 tsp each of maple syrup, and lime juice in a small bowl. Add chicken strips to a sealable plastic bag. Add seasoning and combine thoroughly with chicken. Refrigerate for a few hours for maximum flavor (I marinated for 2 hours.)
• If using bamboo skewers, soak in water for 30 minutes before grilling.
• Stir together the remaining fajita seasoning, olive oil, maple syrup and lime juice in a medium bowl. Add mini peppers, zucchini, red onion, tomatoes, and mushrooms; toss to coat. Let stand for 20 minutes, tossing occasionally.
• Preheat the grill to medium-high heat. Thread chicken and vegetables on separate skewers (or throw caution to the wind and mix them together.)
• Grill kabobs for 7-10 minutes or until chicken is done and vegetables are crisp-tender, turning occasionally.
• Place kabobs on a serving platter and drizzle with guacamole salsa or lime sour cream if desired. Or you can pass the sauces separately on the side. Enjoy.

Notes

Sauces: If you can find it, Herdez Guacamole Salsa goes great with the kabobs. Another option is to stir together 1/2 cup of sour cream with a tablespoon, or more of lime juice.