Chicken Fajita Kebobs Recipe
Chicken Fajita Kebabs are like summer on a stick! It's a sensationally easy keto chicken recipe bursting with bold, fresh flavor. Fire up that grill and let's go.
Servings 6 servings
Calories 253kcal
Equipment
- 6 skewers (If bamboo, make sure to soak for 30 minutes)
Ingredients
- 1 1/2 lb chicken thighs cut into 1 inch pieces
- 1 large green pepper chopped into 1 inch pieces
- 1 small red pepper chopped into 1 inch pieces
- 1 small yellow pepper chopped into 1 inch pieces
- 1/4 large red onion chopped into 1 inch pieces, layers pulled apart
- 2 tbsp olive oil
- 1 1/2 tbsp chili powder
- 1 tbsp ground cumin
- 2 tsp garlic powder
- 1 tsp salt
- 2 tbsp lime juice
Instructions
- Preheat the grill to medium high and lightly oil the grates if needed.
- Thread the chicken and vegetables in alternating patterns onto the skewers. Brush both sides with olive oil.
- In a small bowl, whisk together the chili powder, cumin, garlic powder, and salt. Sprinkle over both sides of the skewers.
- Grill the skewers 5 to 7 minutes per side or until the vegetables are tender and slightly charred and the chicken is cooked through (165F on an instant read thermometer).
- Remove and drizzle with lime juice before serving.
Notes
To cook in the oven: Preheat the oven to 375F and set the kebobs on a wire rack set over a rimmed baking sheet. Cook 15 to 20 minutes, until the chicken is cooked through. Then broil lightly to brown them up. About 2 minutes under the broiler should suffice.
Storage Information: Store any leftovers in a covered container in the fridge for up to 4 days.
Nutrition
Serving: 1skewer | Calories: 253kcal | Carbohydrates: 5.6g | Protein: 27.2g | Fat: 12.2g | Saturated Fat: 3g | Fiber: 2g