This post may contain affiliate links. Please read our disclosure policy.
These Mexican chicken skewers are one of those bright, smoky, flavour-packed dinners that instantly make the table feel a bit more fun. Juicy marinated chicken, charred peppers and red onion all served with fluffy coriander rice and a spoonful (or three) of zingy picante salsa. They’re a great addition to any barbecue! I’ve managed to get Chris in front of the camera again to show you how!
“Great flavor — what a nice way to get the summer grilling season going. Made just as directed and served these chicken skewers with some cilantro lime rice, coconut flavored black beans. The salsa was delicious with this chicken. : )”
Nicky’s Notes
Of course you can cook them on a griddle or under the grill too, but you can’t beat that lovely smoky barbecue taste!
I made these for Cinco De Mayo last year, and have made them loads of times since (although not on the bbq – I’m not allowed to use Chris’s bbq – which is why he’s done the video this time! ha ha).
One of the things I love about being a blogger, is getting inspiration from National or Celebratory days. I prefer the bigger ones such as Cinco De Mayo, bonfire night and Christmas. There are simply too many to keep track of if I was going to cook for all of them.
Did you know that September 17th is National Monte Cristo Sandwich day for example? Wow that’s seriously specific. I Love Mexican food and this seams like a perfect excuse to make a batch of these served up with Loaded Mexican Carrot Fries, some of Chris’s famous Chilli Con Carne (which the kids ask for at least once a week in our house) or these Fish Taco’s, Any excuse is a good one 😉
These skewers are smoky, tangy and lightly sweet, with juicy chicken, charred peppers and a fresh chilli-lime salsa that brings everything to life.
Table of Contents
How to make the Chicken Kebabs
Back to the chicken kebabs! First we marinate with fajita spice, lime juice, coriander (cilantro) and a few other goodies:
Then whilst the chicken is marinating in the fridge, heat up the barbecue. We’re going to be cooking them over a direct heat.
Thread the chicken onto skewers with peppers and red onion:
Then cook on a direct heat until the chicken is cooked through:
Pro Tips
- Don’t squash everything tightly onto the skewers. Leave a little breathing room between the chicken and vegetables so the heat can circulate. If everything is packed too closely, the chicken can steam instead of getting those lovely charred edges.
- Also, if you’re using wooden skewers, soak them first so they don’t catch too much over the heat. Metal skewers are great if you make kebabs often.
Pin this now to find it later
Pin ItMore Mexican Inspired Dishes
Did you know, here in the UK we don’t tend to celebrate Cinco de Mayo. In fact good ole’ Wiki tells me that it’s celebrated more in the USA than in Mexico.
History tells us that Cinco de Mayo is a celebration of Mexico’s defeat of the French army in 1862 after France, Spain and Britain landed in Mexico to demand payment of debts.
Spain and Britain withdrew after negotiation, but France invaded. Their 6,000-strong, well-armed army were defeated by Mexico’s poorly-equipped 2,000-strong army in one day.
In the US, Cinco de Mayo is more a celebration of Mexican culture, celebrated with parades, music, festivals, Mexican food and drink.
The picante salsa
And I can never resist the call of Mexican food. Especially this picante salsa!
Whoa! I like to whip up an extra large batch of this stuff, and drizzle it over coriander-flecked rice to go with the chicken skewers. Then we’ll continue to eat it with crisps, and then again with salad the next day.
It’s got a good kick to it – depending on the heat of your chillies. I like to start with one chilli, blend everything together, then add more if needed. I’ve used Fresno and Thai red chilli peppers when making this salsa, but use whatever chillies you like.
I think it would even taste great warm, as a pasta sauce.
Other lovely sides that go perfectly with these chicken kebabs: corn on the cob, bbq beans, guacamole, tortilla chips, sour cream, chopped salad or warm tortillas so everyone can slide the chicken and veg off the skewers and make little wraps.
Cooking Options: BBQ, Griddle Pan or Grill
The barbecue gives you the best smoky flavour, especially if you’re cooking over coals.
A griddle pan is a great indoor option. Get it properly hot before adding the skewers so you get colour quickly without drying out the chicken.
The grill also works well. Place the skewers on a rack over a tray and turn them a few times so they cook evenly.
Whichever method you use, the chicken should be cooked all the way through with no pink in the centre.
📺 Watch how to make it
Watch the video to see how we thread and cook the skewers, and how the picante salsa should look once blended.
Mexican Chicken Skewers Recipe
Ingredients
Chicken Skewers:
- 3 chicken breast chopped into cubes (approx 2cm)
- 2 tbsp oil (I like to use avocado oil)
- ½ tsp salt
- ½ tsp pepper
- juice of 1 lime
- 1 tbsp honey
- 2 tbsp fajita spice
- 1 large clove garlic peeled and minced
- 3 tbsp finely chopped coriander (cilantro)
- 1 red bell pepper chopped into 2cm squares
- 1 green bell pepper chopped into 2cm squares
- 1 yellow bell pepper chopped into 2cm squares
- 1 large red onion peeled and chopped into 2cm squares
Picante:
- 400 g (14 oz) tin chopped tomatoes
- 10 ripe cherry (grape) tomatoes
- 1 medium onion peeled and roughly chopped
- large bunch coriander roughly torn, stems removed
- 1 or 2 red chillies – such as Fresno Serenade or Thai
- juice of 1 lime
- 1 tsp light brown soft sugar
- 2 cloves garlic peeled and roughly chopped
- ½ tsp salt
- ¼ tsp white pepper
To Serve:
- boiled rice
- roughly chopped coriander (cilantro)
- fresh lime slices
Instructions
- Place the chicken in a bowl with 1 tbsp of the oil, salt, pepper, lime juice, honey, fajita spice, garlic and coriander. Mix together and allow to marinate for 10 minutes.3 chicken breast, 2 tbsp oil, 1/2 tsp salt, 1/2 tsp pepper, juice of 1 lime, 1 tbsp honey, 2 tbsp fajita spice, 1 large clove garlic, 3 tbsp finely chopped coriander
- Preheat the barbecue, or if cooking on a griddle pan, preheat it and brush with oil.
- Thread pieces of the marinated chicken onto 8 skewers (if using wooden skewers, soak in water for 30 minutes first, to prevent the sticks from burning) along with the peppers and red onion.1 red bell pepper, 1 green bell pepper, 1 yellow bell pepper, 1 large red onion
- Place the skewers on the barbecue (or griddle, or under the grill/broiler) and grill for 8-10 minutes, turning every few minutes until lightly charred. Check that the chicken is cooked by cutting it into a large piece and making sure it's no longer pink in the middle.
- Whilst the chicken skewers are cooking, place all of the picante ingredients in a food processor. Blend until well combined, but still with a little bit of texture, then turn off the blender and transfer to a bowl.400 g (14 oz) tin chopped tomatoes, 10 ripe cherry (grape) tomatoes, 1 medium onion, large bunch coriander, 1 or 2 red chillies, juice of 1 lime, 1 tsp light brown soft sugar, 2 cloves garlic, 1/2 tsp salt, ¼ tsp white pepper
- Serve the skewers (two per person) on top of boiled rice that has been mixed with chopped coriander. Drizzle on some picante, and serve with lime slices and extra picante.roughly chopped coriander, fresh lime slices, boiled rice
Video
Notes
Can I make it gluten free?
Yes – this recipe is already gluten free.Can I make it ahead?
If you’re eating the kebabs hot, it’s best to eat them right after they’re cooked, as that’s when they’re lovely and juicy. Reheating them tends to dry out the chicken a little. Personally I like to cook a larger batch of the chicken kebabs and and then save some of the meat and peppers, served cold for meal prep bowls for the next couple of days. Nutritional Information is per skewer, without the serving suggestion of rice.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was first published in May 2017. Updated in August 2018 with new photos, tips and a recipe video. Updated since with additional improvements and for housekeeping reasons.
🥙 More Kebab Recipes
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
Love all the recipes I receive from Nick&Chris on Kitchensanctuary to my email. They always look so inviting & delicious.. Thanks 👌. I’m off to Tey the BBQ ones now the weather has picked up beautifully.
Wish me look because Nick&Chris always make them look very easy to make too