These Grilled Fajita Chicken Kabobs are super-easy to make and take very little hands-on time to prepare. These Kabobs are a low-carb and keto-friendly way to enjoy Mexican chicken fajita goodness. Perfect for gluten-free, diabetic, Paleo, and Whole-30 diets.
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The Recipe for Grilled Fajita Chicken Kabobs
If you’re looking for an easy, low-carb dinner that doesn’t keep you in the kitchen, then this recipe is for you! The thing that takes the most time with these kabobs is the marinating time. That’s no problem, because you can do anything you want while they soak in that spicy goodness.
There is something about the flavors of onions, peppers, and spice that satisfies the senses. These chicken skewers are loaded with with all of them.
The chicken is spiced up with cumin, chili powder, garlic, and red chili flakes. Add in some zesty lime to brighten up the flavor. The result is moist, tender, flavorful bits of chicken that go perfectly with the onions and peppers.
To add just a little something extra, sprinkle a touch of cilantro on top. There you have it–Chicken fajita perfection in a low-carb package.
The inspiration for these Grilled Fajita Chicken Kabobs came from drooling over these chicken fajitas from Simply Recipes. I love the idea of chicken fajitas, but of course the tortillas aren’t low-carb, so I decided to use fajita ingredients, but making them into kabobs.
How to make fajita style chicken kabobs/skewers
First things first! Don’t forget to soak the skewers if you’re using bamboo. Bamboo skewers need to soak at least 30 minutes or so to prevent them from burning.
The timing for this will depend on how long you plan to let the chicken marinate. If you only have 20 minutes for them to marinate, you will want to start the skewers soaking before you begin. If allowing them to marinate overnight, you may wait until later.
This recipe starts with making a spicy marinade. Whisk together spices, garlic, lime zest, and lime juice, along with a touch of oil and you have a marinade that will be reminiscent of your favorite Mexican restaurant.
The next step is to toss in some chunks of raw chicken and let them soak up all that spicy goodness. You’ll want to let them marinate for at least 20 minutes, but you can let them hang out in the good stuff overnight. The longer they marinate, the stronger the flavor will be.
Next, you slide the chicken chunks, pieces of onion, and bits of sweet peppers onto some skewers.
Finally, you crank up that grill and cook those babies into golden perfection!
How to Grill Chicken Kabobs
To grill these chicken skewers, you’ll want to start with a super-hot grill. This allows the outside of the chicken to sear, creating more flavor. It also creates those cool-looking grill marks.
I have an infrared grill which seems to do better if I grill with the lid off and the heat set to high. I need to turn the food frequently until it is cooked through.
Some grills may work better if, after the initial searing, you turn the heat to low or medium and close the lid to continue the meat throughout.
Refer to the instructions for your grill if you are not used to grilling.
What are some sides for chicken kabobs
What do you serve with these grilled fajita chicken kabobs? While tortillas and rice may be traditional fajita sides, they are high carb fare. If you’re on a low-carb or keto diet, these just aren’t going to work for you.
No worries, though! There are lots of choices for sides with these kabobs. One of my favorite ways to serve them is with a simple side salad.
While rice may be out of the question for us low-carbers, cauliflower rice can work well. You can steam it and just add butter and salt, or you could make something like this Low Carb Rice with Cilantro and Lime from Step Away from the Carbs.
If you’re missing tortillas, you may want to consider making my low-carb tortilla recipe. These tortillas make a delicious alternative to the high carb ones.
Another option would be to put some low-carb tortilla chips on the side. Add some guacamole or salsa for extra yum!
Yet another choice for these grilled fajita chicken kabobs would be to take them off the skewer and make them into lettuce wraps.
What are some sauces to serve with these chicken skewers?
These chicken kabobs are amazing by themselves, but if you like, you could serve them with some guacamole, salsa, or sour cream. The starfruit salsa in this salmon recipe would work very well with these kabobs.
What’s the sauce in the pictures? I show them drizzled in a cilantro lime dressing. This recipe will be featured on the blog next week. Stay tuned! Enjoy!
Grilled Fajita Chicken Kabobs
These Grilled Fajita Chicken Kabobs are super easy to make and take very little hands-on time to prepare. These Kabobs are a low-carb and keto-friendly way to enjoy Mexican chicken fajita goodness. Perfect for gluten-free, diabetic, Paleo, and Whole-30 diets.
- 1 tablespoons lime juice
- 2 tablespoons avocado oil
- 2 cloves garlic crushed
- 1/2 teaspoon lime zest
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/8 teaspoon red chili pepper flakes
- 1/8 teaspoon smoked paprika (optional)
- 1/2 teaspoon sea salt
- 1 1/2 pounds boneless skinless chicken breast
- 1 tablespoons cilantro chopped
- 4 ounces peppers (seeded and cut into large pieces )
- 4 ounces yellow onion (peeled and cut into large chunks)
If you are using bamboo skewers, you will need to soak them for at least 30 minutes before grilling. If using stainless steel skewers, you won't need to worry about this step.
In a large bowl or baking dish with a cover, whisk together the lime juice, avocado oil, garlic, lime zest, chili powder, cumin, red pepper flakes, smoked paprika, and sea salt.
Cut the chicken breasts into large cubes (about 1 inch).
Transfer the cubed chicken to the bowl with the marinade and stir to coat all sides. Cover and refrigerate for 20 minutes to overnight.
Turn the grill on high to preheat and close the lid. Slide the chicken cubes, onion chunks, and pepper chunks on the skewers, dividing them equally between the six skewers. Brush any remaining marinade over the vegetables on the skewers. Optional: Lightly sprinkle kabobs with additional sea salt.
Place skewers on grill. Keep the lid open and grill for 5 minutes or so before turning. Allow the chicken to cook through before removing from the grill, about another 3-7 minutes. If the outside of the chicken starts to get too brown, turn down the flame.
Sprinkle the skewers with the chopped cilantro just before serving, if desired.
Nutritional Facts were calculated using green pepper.
Serving size: 1 kabob
Per serving: 3 grams net carbs.