Fajitas on the grill? YES please! These Grilled Chicken Fajita Kabobs are skewered with seasoned chicken and colorful veggies but also feature grill-able cheese. Get ready to elevate your grilling game with a mouthwatering twist on a classic favorite.

Love meat on a stick? Try this incredible Chicken Spiedini recipe with Lemon Basil Sauce.

Chicken Fajita Kabob Ingredients

The great thing about kabobs is you can skewer up anything you want to grill. Just choose your favorite veggies.

Protein

Chicken is a classic fajita protein. It’s lean, relatively less expensive than other meats, and mild in flavor so it’s easy to add seasoning or marinade to. Another reason why chicken works well on kabobs is it takes about the same amount of time to cook the veggies as it does chicken.

Of course, you can use any protein in this dish. Beef or shrimp would be good too. However, skewer the shrimp separate from the veggies, as shrimp cooks much quicker than veggies will on a grill.

If you like this chicken recipe, you’ll love Easy Artichoke Chicken.

Veggies

There are so many possibilities for veggies on fajita kabobs. Pick your favorites and don’t forget to add in color. Here are some veggies that work great in this recipe:

• Red, Yellow, Orange, or Green Peppers
• Mushrooms
• Cherry Tomatoes
• Jalapeno Peppers
• Red Onion
• Poblano Peppers
• Zucchini
• Summer Squash

Bell Peppers are low in calories and rich in vitamin C and other antioxidants, making them an excellent addition to a healthy diet.

Bell Peppers 101 at Healthline.com by Atli Arnarson BSc, PhD

Bell Peppers come in red, orange, and yellow, which really make these kabobs look and taste so good. Grab a bag of mini peppers. They come in an assortment of colors, and are easy to cut up for kabobs.

Tortillas

There are a couple different ways to enjoy tortillas with these Grilled Chicken Fajita Kabobs.

1. Throw whole tortillas on the grill after grilling the kabobs.
2. Cut, skewer, throw them on the grill on indirect heat while the kabobs cook.

If you are watching carbs, #2 is a great option. Grab a few pieces and get that tortilla you crave. Use the cut & grilled tortillas like a chip to scoop the kabob goodies on to your fork or vice versa.

Cheese

Fajitas aren’t typically served with cheese. However, grillable cheese is fun and goes so well with these fajitas. There are 2 kinds of grillable cheese out there: Bread Cheese & Halloumi.

Bread Cheese

Native to Scandanavia, this cheese is buttery and slightly sweet. Contrary to its name, bread cheese does not contain bread. However, it does look like a golden piece of toast.

Bread cheese has a little bit of squeak like a cheese curd. It’s dense and won’t melt off the skewer.

Halloumi

Typically flambéed in Greek restaurants, Halloumi is also a squeaky cheese, but with a briny feta-like taste. This cheese also holds up great on the grill too.

Both of these cheeses can be found at your local grocery store.

Seasoning

Flavor up these kabobs with some good ol’ taco seasoning. Skip the packet and make your own!

Season the chicken as soon as you cut it up and set aside. This can be done a day ahead to really penetrate the flavors.

For the rest of the kabob ingredients, drizzle or spray with grapeseed oil or olive oil, then sprinkle with taco seasoning. Grapeseed oil has a higher smoke point than olive oil making it a better choice when grilling.

Prep and Skewering

Skewer and season is a fast option here but take a few more minutes and season before you skewer to ensure all kabob bits are seasoned just right.

Chicken: To start, dice up the chicken breast into 2″ cubes. Try to make sure they are roughly the same size so they cook evenly. Drizzle with a little grapeseed or olive oil and sprinkle with taco seasoning. Set aside.

Veggies & Tortillas: Cut the veggies and tortillas into bite size pieces. Drizzle or spray with grapeseed or olive oil. Use your hands to move the oil around the veggies ensuring they are all evenly coated. Sprinkle with taco seasoning.

Cheese: Carefully cut the cheese into cubes. 1-2″ cubes are ideal. If they are too small, they may split while skewering. Cutting room temp cheese will help.

Skewering

If using wooden skewers, soak prior to skewering so they don’t burn.

Carefully skewer the veggies, chicken, and cheese together. Alternating to create a colorful kabob.

Skewer the tortillas on skewers by themselves (or with cheese). The tortillas don’t need to cook, just toast. They will go on indirect heat on the grill.

Grilling Techniques

Preheat grill to medium/low heat.

Turning often so they don’t burn, grill the chicken fajita kabobs for 15-20 minutes until the chicken temps at 165 degrees Fahrenheit.

The tortilla skewer will need to go on indirect heat so they don’t burn. They will only take about 10 minutes, just until slightly charred.

Serve and Enjoy

Serve these kabobs with the same condiments you enjoy fajitas with:

• Lime wedges
• Avocados
• Greek yogurt or sour cream
• 505 Southwestern Green Chili Sauce or favorite salsa

Eat them right off the skewer, put in a tortilla, or put them on a bed of lettuce for a fajita salad.

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Salsa Verde Chicken Soup

Mango Shrimp Ceviche

Big Batch Taco Seasoning

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