Grilled chicken fajita kabob with bell peppers, mushrooms, chicken and onions.

Easy Grilled Chicken Fajita Kabobs

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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.

Grilled Chicken Fajita Kabob ingredients: chicken, veggies, taco spice, grillable cheese, and tortillas.
Choose your favorite veggies for these Fajita Kabobs, and don’t forget the grillable cheese.


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.


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
All the ingredients for fajita kabobs seasoned and ready to be skewered.
Once your fajita kabob ingredients are cut, drizzle or spray with grapeseed or olive oil, and sprinkle with seasoning.

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 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.


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.

Skewer loaded with cut tortillas and bread cheese, a cheese that can withstand the heat of the grill.
Still want the tortillas but without the extra carbs? Cut up a few tortillas, skewer them on their own skewer with cheese (if you’d like) and put on indirect heat. Enjoy your fajita kabobs with a few tortilla pieces instead of a whole one.


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.


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.


A taco spice blend in a mini mason jar.
Make a batch of taco seasoning so you always have it on hand for taco or fajita night.

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.

Alternate colorful veggies, chicken, and cheese for a beautiful fajita kabob.
We eat with our eyes first. Choose colorful veggies for these fajita kabobs.


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.

Grilled chicken fajita kabob with bell peppers, mushrooms, chicken and onions.
Serve up these Grilled Fajita Chicken Kabobs with your favorite condiments. Take them off the skewer or enjoy right on the stick.

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:

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

A bite of Grilled Chicken Fajita Kabobs with a piece of tortilla, chicken, pepper, avocado, and Greek yogurt.
Use a grilled tortilla piece to scoop up the fajita goodness.

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Salsa Verde Chicken Soup

Mango Shrimp Ceviche

Big Batch Taco Seasoning

thyme branch

Thanks for reading along. I hope you enjoy this recipe as much as we do. If you would like more healthy recipes like this one sent right to your inbox, sign up for my Recipe Drops. They are always FREE.

Grilled chicken fajita kabobs on serving tray with limes and avocado.

Grilled Chicken Fajita Kabobs

Sara Walkenbach
Fire up the grill on fajita night! Loaded with chicken, veggies, cheese, and tortillas. These colorful kabobs have everything you need for fajitas, just add salsa! These are easily customizable with your favorite veggies.
5 from 1 vote
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Main Course
Cuisine American, Mexican, Tex Mex
Servings 8 kabobs
Calories 97 kcal


  • 9 Skewers if using wooden skewers, presoak in water to prevent burning
  • 1 Grill


  • 2 Chicken Breast cut into 2" cubes
  • Your favorite veggies use these below or any suggested in the post above
  • 1 Red Bell Pepper seeds removed, cut into 2" pieces
  • 1 Yellow Bell Pepper seeds removed, cut into 2" pieces
  • 2 Jalapeno Peppers seeds and ribs removed, cut into 2" pieces
  • 1/2 Red Onion cut into 2" pieces
  • 8 Monterey Mushrooms cut in half
  • 1 block Bread Cheese or Halloumi optional
  • 3 Tortillas cut into 2" pieces
  • 3 tbsp Taco Seasoning
  • 3 tbsp Grapeseed or Olive Oil
  • Fajita Condiments such as Greek yogurt or sour cream, lime wedges, avocados, salsa, etc.


  • If using wooden skewers, soak in water while preparing kabobs to prevent burning.
    Cut up chicken into 2" cubes, drizzle with 1 tablespoon of oil, mix to coat. Season chicken with 1 tablespoon of taco seasoning, set aside.
  • Cut up veggies, cheese, and tortillas. Spray (for less oil) or drizzle veggies with remaining oil. Using your hands, toss the veggies, cheese, and tortillas ensuring the oil is evenly distributed. Season with remaining seasoning.
  • Skewer chicken, veggies, and cheese alternating for colorful kabobs. On a separate skewer, skewer tortilla pieces and any remaining cheese.
  • Preheat grill to medium/low heat. Grill chicken kabobs on direct heat, turning often to prevent burning, until internal chicken temperature is 165℉, about 15-20 minutes. Grill tortilla kabob on indirect heat, turning often. Tortillas are done when toasty on the tips.
  • Enjoy Kabobs with your favorite fajita condiments and a few pieces of grilled tortilla.



Chicken can be cut and seasoned a day ahead. Veggies can be cut a day ahead but wait to season until ready to grill.
Store leftovers off the skewer in an air-tight container in the refrigerator. 


Serving: 1gCalories: 97kcalCarbohydrates: 9gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gCholesterol: 0.1mgSodium: 227mgPotassium: 151mgFiber: 1gSugar: 2gVitamin A: 647IUVitamin C: 48mgCalcium: 22mgIron: 1mg
Keyword Chicken Skewers, Fajita Kabobs, Fajita Kabobs with cheese, Grilled Chicken Fajita Kabobs, Grilled Fajitas
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