Chicken Fajita Kabobs Recipes
CHICKEN FAJITA KABOBS
Fresh chicken fajita marinated in lime, and spices, stacked high on skewers with bell peppers, onions, and tomatoes and grilled to perfection.
Provided by Michaela Kenkel
Categories Chicken
Time 3h55m
Number Of Ingredients 5
Steps:
- Soak the wooden skewers for about an hour in some water before using. Preheat grill to 400 degrees. Stack marinated chicken and veggies on skewers in a random fashion. Grill for 10 minutes, flip over. Grill for 10 minutes more. Chicken will have an internal temperature of 165 degrees when cooked properly. Serve with warm tortillas and toppings of you choice.
Nutrition Facts : Calories 251 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 85 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 32 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 209 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
FAJITA CHICKEN KABOBS RECIPE
These Fajita Chicken Kabobs are a fun grilling recipe. This is a charred and bite-sized version of the sizzling pan fajitas that we all love, and it's your new summer favorite!
Provided by Diana
Categories Main Course
Time 30m
Number Of Ingredients 6
Steps:
- In a large bowl, toss the chicken with olive oil, lime juice, and fajita seasoning. Check if your fajita seasoning already contains salt, if not, then season with salt. Allow to marinate as you prep the veggies.
- Core and deseed the bell peppers, cut into 1 inch pieces. Peel and slice the onion into 1 inch pieces. Drizzle with olive oil, and season with dried oregano and salt if desired (optional).
- Thread the chicken and the vegetables onto skewers, if using bamboo skewers then be sure to soak them in water for at least 30 minutes before using. Alternate between the vegetables and chicken pieces.
- Preheat on medium-high heat or 375℉ (190℃). Be sure to clean the grill grates, and oil them before placing the chicken skewers.
- Place the skewers on your preheated grill, and cook for 6-8 minutes per side. The chicken is ready when its internal temperature reaches 165°F/74°C. Pull off the grill and serve with guacamole, and lime crema or sour cream.
Nutrition Facts : Calories 115 kcal, Carbohydrate 4 g, Protein 10 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 27 mg, Sodium 344 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHICKEN FAJITA KABOBS
Kabob-style chicken fajitas make for an easy, versatile meal hot off the grill.
Categories Entree
Time 40m
Yield 3
Number Of Ingredients 5
Steps:
- Cut chicken into 1-inch strips, then cut each strip into 1-inch chunks. Mix in medium bowl with taco seasoning mix and oil; set aside.
- Cut tops and bottoms off bell peppers. Remove seeds and ribs, and cut each pepper into 1-inch chunks; set aside. Peel and cut onion into 1-inch chunks; set aside. Alternately thread chunks of seasoned chicken, bell peppers and onion onto skewers.
- Heat gas or charcoal grill. Place skewers on grill over medium-high heat. Cover grill; cook skewers 4 to 5 minutes on each side or until chicken is no longer pink in center.
- Serve with tortillas and any of your favorite fajita fixings or on top of a salad.
Nutrition Facts : Calories 420, Carbohydrate 17 g, Cholesterol 95 mg, Fat 4 1/2, Fiber 3 g, Protein 35 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 7 g, TransFat 0 g
FLAVORFUL CHICKEN FAJITAS
This chicken fajitas recipe is definitely on my weeknight dinner rotation. The marinated chicken in these popular wraps is mouthwatering. The fajitas go together in a snap and always get raves! -Julie Sterchi, Campbellsville, Kentucky
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. , In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. , Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. , Spoon filling down the center of tortillas; fold in half. Serve with toppings as desired.
Nutrition Facts : Calories 369 calories, Fat 15g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 689mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
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