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Grilled Chicken Kabob Fajitas

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  • Prep 20 min
  • Total 30 min
  • Servings 6
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Heat the grill, skewer the chicken, peppers and onions and you’re all ready to enjoy fajitas the outdoor way!
Created May 19, 2015
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  • 1 Old El Paso™ Fajita Dinner Kit
  • 12 (8-inch/20 cm) metal or wooden skewers (if wooden soak in water)
  • 3 tbsp (45 mL) vegetable oil
  • 1 lb (500 g) boneless skinless chicken breasts, cut into 1-inch (2.5 cm) pieces
  • 1 red, yellow or green bell pepper, cut into 1-inch (2.5 cm) pieces (or a mixture of colours)
  • 1 red onion, cut into 1-inch (2.5 cm) pieces
  • Your favourite toppings (optional)


  • 1
    Combine fajita seasoning mix (from kit) with vegetable oil in a large plastic resealable bag. Add chicken and vegetable pieces. Seal bag and massage until chicken and vegetables are coated. On skewers, alternately thread chicken, pepper and onion leaving space between pieces.
  • 2
    Heat gas or charcoal grill. Before cooking chicken skewers, and while the grill is clean, toast the soft flour tortillas (from kit) directly on the grill for 15 to 20 seconds per side (or until lightly golden and toasted); wrap tortillas in foil to keep warm until ready to assemble.
  • 3
    Grill over medium-high heat for 6 to 8 minutes, turning occasionally, until chicken is no longer pink in centre and vegetables are tender.
  • 4
    Serve as a fajita by removing chicken and vegetables from skewers and placing on warmed tortillas. Top with fajita sauce (from kit) and your favourite toppings, if desired.

Nutrition Information

No nutrition information available for this recipe
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