These grilled kebabs have all the makings of a classic fajita--seasoned chicken, onions and peppers. Warm a stack of tortillas in a foil packet on the side of the grill to turn the kebabs into an easy fajita dinner. Or serve with lime-and-cilantro coleslaw for a grain-free alternative.

Source:, April 2018


Recipe Summary

1 hr 45 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Whisk garlic, vinegar, fajita (or Mexican) seasoning, oil and salt in a small bowl. Divide the marinade between two large sealable plastic bags. Add chicken to one, and peppers and onion to the other. Agitate to combine, seal and refrigerate for at least 1 hour or up to 2 hours.

  • Preheat grill to medium.

  • Drain the chicken, discarding marinade. Thread the marinated chicken onto 4 skewers. Thread the peppers and onion alternately onto 4 skewers.

  • Oil the grill rack (see Tip) and immediately add the kebabs. Cook the vegetable kebabs, turning every 1 to 2 minutes, until the vegetables are tender, 12 to 15 minutes. Cook the chicken kebabs, turning every 3 to 5 minutes, until the chicken is cooked through and browned, 8 to 11 minutes.

  • Serve 1 chicken kebab and 1 vegetable kebab per person.


Tip: Oiling a grill rack before you grill foods helps ensure that the food won't stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.

To make ahead: Prepare through Step 1 and marinate chicken and vegetables for up to 2 hours.

Nutrition Facts

1 chicken kebab & 1 vegetable kebab
174 calories; protein 20.4g; carbohydrates 11.4g; dietary fiber 1.3g; sugars 5.7g; fat 4.8g; saturated fat 0.8g; cholesterol 62.1mg; vitamin a iu 145.4IU; vitamin c 113.4mg; folate 42.2mcg; calcium 29.3mg; iron 0.9mg; magnesium 38.9mg; potassium 514.7mg; sodium 431.2mg; thiamin 0.1mg.

2 1/2 lean protein, 2 vegetable, 1/2 fat