Square overhead shot of Mexican chicken kebabs piled on a wooden board. Salsa and rice in the background.

Mexican Chicken Skewers with Rice and Picante Salsa

Mexican Chicken Skewers with Rice and Picante Salsa - perfect for Cinco De Mayo or any Friday night dinner! Gluten Free too!
Course Dinner
Cuisine Mexican
Keyword barbecue, summer, summer dinner
Prep Time 20 minutes
Cook Time 10 minutes
marinating time 10 minutes
Total Time 30 minutes
Servings 4 servings
Author Nicky Corbishley


Chicken Skewers:

  • 3 chicken breast chopped into cubes (approx 2cm)
  • 2 tbsp sunflower oil
  • 1/2 tsp salt
  • 1/2 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


  • 400 g 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
  • 1/2 tsp salt
  • ΒΌ tsp white pepper

To Serve:

  • Boiled rice
  • Roughly chopped coriander (cilantro)
  • Fresh lime slices


  • 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.
  • 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 burning) along with the peppers and 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 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 of the blender and transfer to a bowl.
  • Serve the skewers (two per person) on top of boiled rice that has been mixed with chopped coriander. Drizzle on some picante, and serving with lime slices and extra picante.


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.

Nutritional Information

Calories: 299kcal | Carbohydrates: 27g | Protein: 26g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 67mg | Sodium: 847mg | Potassium: 1091mg | Fiber: 5g | Sugar: 15g | Vitamin A: 1715IU | Vitamin C: 157.6mg | Calcium: 95mg | Iron: 3.3mg
Tried this recipe?Mention @KitchenSanctuary or tag #kitchensanctuary on Instagram!