Recipe: Chicken Fajita Kebabs

These warm summer nights are a constant invitation to light up the grill. The grill anchors the outdoor kitchen and becomes the center for al fresco dining and leisurely time spent with your family. Try these colorful chicken fajita kebabs, courtesy of Whisk, and instantly transport yourself to the beautiful beaches of Mexico. Juicy chicken and sweet peppers are drizzled in a spicy lime crema. The results are bite-sized morsels of deliciousness!

Juicy Chicken Fajita Kebabs
Makes 6-8 kebabs

2 boneless and skinless chicken breasts (about 1 pound), cut into 2-inch cubes
1/2 red onion, cut into 1-inch chunks
1 yellow pepper, cut into 1-inch chunks
1 red pepper, cut into 1-inch chunks

2 tablespoons cilantro, minced
2 cloves garlic, minced
3 tablespoons freshly squeezed lime juice (about 3 limes)
3 tablespoons olive oil
2 teaspoons hot sauce
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon paprika
1/4 teaspoon cayenne
1/2 teaspoon kosher salt
1/2 teaspoon pepper

Spicy Crema:
1 cup sour cream
Juice of 1 lime
1 tablespoon hot sauce, or more to taste

Garnishes: Cotija cheese, cilantro

1. Mix all of the marinade ingredients together in a medium bowl and stir until combined.
2. Cut the chicken into 2-inch cubes and add to the marinade. Cover and refrigerate. Marinate the chicken for 1-4 hours.
3. Mix the sour cream, juice of 1 lime and 1 tablespoon hot sauce to make the spicy crema, and refrigerate until ready to use.
4. Skewer the marinated chicken onto kebab sticks, alternating with pieces of onion and pepper. (If using wooden skewers, soak the skewers in water for 30 minutes before grilling. Metal skewers work well for this recipe.)
5. Prepare the grill until very hot. Make sure the grilling grate is clean and oiled. Grill the kabobs for 2-3 minutes on each side or until the internal temperature of the chicken reaches 165 degrees F.
6. Garnish the plated kebabs with cotija cheese and cilantro. Dip or drizzle with the spicy crema.

About Whisk

A welcoming community for home cooks and professional chefs alike, Whisk is stocked with thousands of unique, high-quality kitchenware and entertaining items. A variety of cooking classes are held every month, suitable for all levels of culinary expertise.

316 Colonades Way, Cary
(919) 322-2458


  • Steve Laux says:

    I read this recipe 3 times and see nothing about making the spicy crema called for at the end. How do you make that?

    • Amber Keister says:

      Steve: Thanks for catching that omission. I have updated the recipe with the directions for the spicy crema.

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