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.
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.
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