Fajita skewers take everything you love about classic chicken fajitas—juicy marinated chicken, sizzling peppers and onions, that smoky grilled flavor—and put it all on a stick. They’re perfect for summer cookouts, easy entertaining, and weeknight dinners.
The marinade does double duty, infusing the chicken with flavor and tenderizing it for the grill. Threaded onto skewers with colorful bell peppers and onions, they grill up quickly and look beautiful on the platter. Serve them with warm tortillas, sour cream, salsa, and guacamole for a fun, interactive meal that everyone will love.
Instructions
Make the Marinade
In a medium bowl, whisk together the olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne (if using).
Marinate the Chicken
Place the chicken pieces in a large zip-top bag or bowl. Pour the marinade over the chicken, tossing to coat. Seal and refrigerate for at least 30 minutes, preferably 2-4 hours.
Prep the Vegetables
Cut the bell peppers and red onion into 1-inch pieces, roughly the same size as the chicken pieces for even cooking.
Thread the Skewers
If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the chicken, peppers, and onions onto the skewers, alternating as you go. Leave a little space between pieces for even cooking.
Preheat the Grill
Preheat your grill to medium-high heat (about 400-450°F / 200-230°C). Clean and oil the grates well.
Grill the Skewers
Place the skewers on the hot grill. Cook for 8-12 minutes, turning occasionally, until the chicken is cooked through (internal temperature of 165°F / 74°C) and the vegetables are tender with nice char marks.
Rest
Remove the skewers from the grill and let rest for 5 minutes before serving.
Serve
Serve the fajita skewers with warm tortillas, sour cream, salsa, guacamole, fresh cilantro, and lime wedges. Slide the chicken and veggies off the skewers into tortillas and enjoy.
Pro-Tips for Fajita Skewer Perfection
- Marinate Long Enough: At least 30 minutes, but 2-4 hours is even better for maximum flavor.
- Uniform Pieces: Cut chicken and vegetables into similar sizes so they cook evenly.
- Don’t Overcrowd the Skewers: Leave a little space between pieces for even cooking and charring.
- Soak Wooden Skewers: This prevents them from burning on the grill.
- Oil the Grates: A well-oiled grill prevents sticking and gives you those beautiful grill marks.
- Don’t Overcook: Chicken should reach 165°F. Use a meat thermometer to be sure.
- Make It a Meal: Serve with Mexican rice, refried beans, and all the fixings for a complete fajita feast.
- Variations: Try with steak, shrimp, or portobello mushrooms.
These Fajita Skewers have all the flavor, on a stick—absolutely delicious.
