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    Home » Recipes » Grilling

    Fajita Chicken Kebabs

    Published: Jun 23, 2022

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    This fajita chicken kebab recipe has tons of flavor & color, incredibly juicy chicken, is and easy recipe to make, AND keto! Great for the whole family.

    A tray of fajita chicken skewers with a bowl of avocado crema next to it.

    I have no idea what caused it recently, but I’ve been dealing with a WICKED craving for chicken fajitas lately.

    After trying to ignore it, I came up with this recipe for what ended up being the BEST chicken kabobs I’ve ever had - Fajita chicken skewers!

    This flavorful kabob recipe features flavorful, tender chicken, flanked with brightly colored bell peppers and onions.

    I topped it off with a quick avocado crema - all the flavours I was looking for, in the form of chicken kebabs.

    I’m always down for an easy chicken recipe, and I knew from the very first time we made this wonderful recipe, that it would be going into heavy, regular rotation.

    It’s definitely a new family favorite in this house!

    A tray of fajita chicken kebabs with a bowl of avocado crema next to it.

    Nutritional Information Spoilers

    The nutrition info is in the recipe card at the end of the post, but figure I’ll mention the highlights of this chicken kabobs recipe here, for those who are also on a low carb diet (or keto diet, specifically).

    Per serving - including the avocado crema - this recipe works out to 16 total grams of carbs with 6 grams of fiber (10 grams of net carbs), as well as 51 grams of protein.

    Definitely a healthy meal option, and an especially great way to get your protein in!

    For those who prefer to go even lower with the carbs, just know that almost 6 grams of the total carbs in each serving come from the crema, so if you'd like to cut the carb count, just skip the dip!

    A tray of fajita chicken kebabs with a bowl of avocado crema next to it.

    Fajita Chicken Shish Kebab Ingredients

    This recipe may seem ingredients-heavy, but they’re all pretty simple ingredients - and pack a lot of flavour!

    There are 3 main aspects to this recipe, the skewers, the marinade, and the (optional) avocado crema. Here’s what you’ll need for each.

    Skewers

    These are pretty simple, just chicken and some fresh produce (red bell peppers, green pepper, orange bell pepper, and red onion - I like colorful vegetables when making chicken kababs!)

    As far as the chicken goes, I like to use boneless skinless chicken breasts - usually 2-3 whole chicken breasts, depending on the size. I just find it easier to cut uniform chunks of chicken breast, than other cuts of chicken.

    That said, boneless skinless chicken thighs work, if you prefer!

    Red, yellow, green, and jalapeno peppers on a cutting board.

    Chicken Kebab Marinade

    This is where the bulk of the flavour comes from, and what ensures juicy chicken. You will need:

    Olive oil (You can use vegetable oil or canola oil*)
    Lime juice (You can use lemon juice or calamansi juice)
    Jalapeno pepper
    Fresh Cilantro
    Garlic cloves
    Salt
    Smoked Paprika
    Cumin
    Ground Black Pepper

    * You’ll also want a bit of additional oil (vegetable or canola oil - or grill spray) for the cooking

    Avocado Crema Dip

    This dip is optional, but who eats fajitas without some kind of dip? I HAD to stay on theme 🙂

    You will need:

    1 Ripe avocado
    Lime juice
    Fresh cilantro
    Sour cream**
    Unsweetened almond milk, optional
    Salt and Pepper

    ** You can substitute plain yogurt if you prefer. Greek yogurt, fat free yoghurt, whatever - just unsweetened!

    A tray of chicken fajita kebabs with a bowl of avocado crema next to it.

    Equipment

    Mini Food Processor

    I recommend using a mini food processor for this, both for the marinade and the avocado crema.

    I use mine almost daily, it’s perfect for processing smaller amounts of ingredients.

    I find it harder to get a perfect consistency when using a regular food processor with under ~2 cups worth of ingredients. I use a KitchenAid 3.5 cup Food Chopper, love it!

    Pro tip: Don’t bother washing out the processor bowl after making the marinade, just add the crema ingredients. Any residual ingredients from the marinade will just add a bit more flavour to the crema.

    Skewers

    There are two main styles of skewers you can use for this recipe, each with their own pros and cons:

    Metal Skewers

    This is the easiest option - needs no preparation ahead of time - but also the least “presentation”-friendly option.

    If using metal skewers, you’ll probably want to remove the chicken and vegetable pieces after cooking. Place the food on the serving plates, rather than just serve them skewer and all.

    These metal skewers are the type we use, though I think ours may be a bit longer than 12"?

    Bamboo Skewers

    Bamboo Skewers come in a bunch of different lengths and styles, and can be a more photogenic way to cook and serve your chicken kebabs.

    Bamboo skewers (sometimes referred to as wooden skewers) are prone to burning, though, so you’ll need to soak them before use.

    The popular recommendation is 20-30 minutes of soaking in warm water, I prefer to go an hour or two ... when possible. The soaking time will also depend on the thickness of the bamboo.

    Because there’s such a long wait involved, I recommend soaking more skewers than you think you’ll need. You can always dry unused skewers, but soaking new ones if you run short is... not ideal!


    Grill

    Finally, you’ll want some way to cook these!

    I prefer cooking them over a charcoal grill, but a gas grill, campfire, or even an indoor grill all work fine, too.

    A tray of chicken fajita skewers with a bowl of avocado crema next to it.

    How to Make Chicken Fajita Kebabs

    The full recipe is in the recipe card at the end of this post, here is walk through with step by step photos:

    Prep Work & Marinade

    Wash and seed the peppers, cut peppers and onion into bit sized pieces - I usually aim for ~ 1-inch pieces. Set aside.

    A bowl of cut up bell peppers and red onion.

    At this point, I like to chop the jalapeno and peel / crush the garlic, before I use the cutting board for the chicken.

    Trim the chicken breast - if needed - and cut into bite sized pieces. Again, I aim for about 1" chicken cubes on these.

    Place the chicken pieces in a large ziplock baggie, set aside.

    Combine marinade ingredients in a mini food processor or blender, blitz until well combined.

    A 4 part image showing the chicken kebab marinade being made in a mini food processor.

    Pour marinade over the chicken. Seal bag - squeezing out most of the air - and gently massage the marinade into the chicken, ensuring every piece is fully coated.

    A 4 part image showing the chicken breast being cut up and marinated in a large plastic baggie.

    Transfer to the fridge, chill for at least 1 hour, ideally 3+ hours. (You can do this overnight if you need!).

    Note: Alternatively, you can marinate your chicken in a medium bowl - just stir well to coat, and cover it with plastic wrap before chilling.

    Avocado Crema Dip

    Peel and pit the avocado, chop into small pieces.

    Place avocado pieces, lime juice, and cilantro into the mini food processor, blitz until smooth and well combined.

    Add sour cream, blitz again to combine. Thin with a little almond milk, if desired, before seasoning with salt and pepper to taste.

    Store in an airtight container in the fridge until ready to serve.

    A 6 part image showing the avocado crema being made in a mini food processor.

    Assemble & Grill

    When you’re ready to cook the skewers, preheat your grill. We aim for a medium-high heat.

    Thread the peppers, onions, and marinated chicken onto skewers, alternating ingredients as you go.

    A 2 part image showing a bowl of marinated chicken and 1 assembled chicken kebab on a baking sheet.

    Brush or spray the hot grill grates with a little oil. Place the prepared skewers on the grill.

    Grill skewers over an open flame until chicken is golden brown and fully cooked, with the chicken reaching an internal temperature of 165F.

    Note: The amount of time will vary depending on your grill, and how you cut the chicken pieces. It usually works out to 4-5 minutes per side for us - flipped once.

    A2 part image showing the chicken fajita kebabs before and after grilling.

    Serve hot, garnished with additional cilantro, limes slices, and avocado dip.

    Leftovers

    Leftovers can be cooled to room temperature and stored in an airtight container in the fridge for up to 3 days.

    A tray of fajita chicken skewers with a bowl of avocado crema next to it.

    Chicken Kebab Tips

    - If using wooden/bamboo skewers, soak them in warm water for at least 30 minutes before threading the ingredients and cooking

    - The sheet pan you assemble the skewers on should be washed after taking the skewers to the grill, and a clean pan / baking sheet used to bring them in.

    - This recipe also works well as a fajita shrimp kebab - just marinate them for 30 minute or so, NOT overnight.

    - If you have leftover peppers and onions after threading the skewers, chop them up and cook with a little of the remaining marinade. This makes a FANTASTIC addition to omelettes the next day!

    Chopped up bell peppers cooking in a nonstick pan.

    - Almost 6 grams of the total carbs in each serving come from the crema, so if you'd like to cut the carb count, just skip (or cut back on) the dip!

    - We’ll usually eat this recipe as-is and not bother with any side dish (the peppers are the side, IMHO!), but this would also go well with my Cilantro Lime Cauliflower Rice

    A tray of fajita chicken kebabs with a bowl of avocado crema next to it.

    More Grilled & Smoked Food Recipes

    Looking for low carb excuses to fire up the grill or smoker? Here are some fantastic ideas for you:

    Bacon Cooked in a Smoker
    Bacon Wrapped Jalapeno Poppers
    Chicken Bacon Ranch Armadillo Eggs
    Cold Smoked Mayo
    Crispy Smoked Chicken Wings
    Greek Chicken Souvlaki
    Grilled Cilantro Lime Shrimp
    Hot Smoked Salmon
    Montreal Smoked Meat
    Smoked Cheese Balls
    Smoked Chicken Breast

    A tray of chicken fajita kebabs with a bowl of avocado crema next to it.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @LowCarbHoser - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!

    ... and hey, if you love the recipe, please consider leaving a star rating and comment!

    A tray of chicken fajita skewers with a bowl of avocado crema next to it.

    A tray of fajita chicken kebabs with a bowl of avocado crema next to it.
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    5 from 1 vote

    Fajita Chicken Kebabs

    This fajita chicken kebab recipe has tons of flavor & color, incredibly juicy chicken, is easy to make, AND keto! Great for the whole family.
    Prep Time15 mins
    Cook Time10 mins
    Marinating Time1 hr
    Total Time1 hr 25 mins
    Course: Main Course
    Cuisine: American
    Diet: Diabetic, Gluten Free
    Servings: 4 People
    Calories: 559kcal

    Equipment

    mini food processor
    Bamboo skewers

    Ingredients

    Skewers:

    • 1 Red bell pepper
    • 1 Orange bell pepper
    • 1 Green bell pepper
    • 1 Red onion
    • 2 lbs Boneless skinless chicken breast

    Marinade:

    • ¼ cup Olive oil
    • ¼ cup Lime juice
    • ½-1 Jalapeno seeded and finely chopped
    • 3 tablespoon Cilantro
    • 3 Garlic cloves
    • 1 teaspoon Salt
    • 1 teaspoon Smoked Paprika
    • ½ teaspoon Cumin
    • ½ teaspoon Ground black pepper

    Avocado Crema Dip:

    • 1 Ripe avocado
    • 1 tablespoon Lime juice
    • ¼ cup Finely chopped Cilantro
    • ½ cup Sour Cream
    • Unsweetened almond milk optional
    • Salt and Pepper

    Garnish:

    • Fresh Cilantro
    • Lime slices

    Instructions

    Prep Work & Marinade:

    • Wash and seed the peppers, cut peppers and onion into bit sized pieces - I usually aim for ~ 1" pieces. Set aside.
    • At this point, I like to chop the jalapeno and peel / crush the garlic, before I use the cutting board for the chicken.
    • Trim the chicken breast - if needed - and cut into bite sized pieces. Again, I aim for about 1" on these.
    • Place the chicken pieces in a large ziplock baggie, set aside.
    • Combine marinade ingredients in a mini food processor or blender, blitz until well combined.
    • Pour marinade over the chicken. Seal bag - squeezing out most of the air - and gently massage the marinade into the chicken, ensuring every piece is fully coated.
    • Transfer to the fridge, chill for at least 1 hour, ideally 3+ hours. (You can do this overnight if you need!).

    Avocado Crema Dip:

    • Peel and pit the avocado, chop into small pieces.
    • Place avocado pieces, lime juice, and cilantro into the mini food processor, blitz until smooth and well combined.
    • Add sour cream, blitz again to combine. Thin with a little almond milk, if desired, before seasoning with salt and pepper to taste.
    • Store in an airtight container in the fridge until ready to serve.

    Assemble & Cook

    • When you’re ready to cook the skewers, preheat your grill. We aim for a medium-high heat.
    • Thread the peppers, onions, and chicken onto skewers, alternating ingredients as you go.
    • Brush or spray the grill grates with a little oil. Place the prepared skewers on the grill.
    • Grill skewers until chicken is fully cooked - the cook time will vary depending on your grill, and how you cut the chicken pieces. It usually works out to 4-5 minutes per side for us - flipped once.
    • Note: If using wooden/bamboo skewers, soak them in warm water for at least 30 minutes before threading the ingredients and cooking.
    • Serve hot, garnished with additional cilantro, limes slices, and avocado dip.

    Notes

    Almost 6 grams of the total carbs in each serving come from the crema, so if you'd like to cut the carb count, just skip the dip!

    Nutrition

    Calories: 559kcal | Carbohydrates: 16g | Protein: 51g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 864mg | Potassium: 1398mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2661IU | Vitamin C: 119mg | Calcium: 73mg | Iron: 2mg

    A tray of fajita chicken skewers.

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