Fajita Skewer Recipe {Paleo + Whole30 Compliant} (2024)

Chicken and Steak fajita kabobs are the perfect light and healthy recipe for the family or a crowd. They are made on the grill so the prep and cooking are quick, easy and clean up is minimal.

This recipe is almost too good to be true. Since I grew up in Texas, fajitas have always been one of my favorite foods. As I entered on this Whole30 journey {read more about why I am doing Whole30, and it isn’t what you probably think!} I was giving up A LOT of my favorite foods. It seemed like everything good and tasty was now off limits to some extent.

When I started meal planning for the first week I finally had to really think about what in the world I was going to eat. One of the tricks I like to do as I meal plan normally, is to take my favorite flavor combos and repackage them in different ways. Bingo. That was just what we did here. I knew tortillas and cheese would be off limits but the real highlight of fajitas is the smokey seasoned meat, peppers and onions. And that my friends, I could have.

I figured it would be fun to put them on skewers so that I could make ones for the adults with everything and leave out the onions on the picky kids. You could even add more veggies if you are a veggie lover like me!

Just chop up the veggies of your choice. Cut the meat into 1 inch pieces and then throw it in a ziploc with the seasoning to marinate. If you are doing Whole3o or Paleo, you will want to throw together a quick batch of this homemade fajita seasoning. If not, you can just use store bought, or go ahead and make it anyway since it is just that delicious!

I like to cut the meat up in the morning and let it marinate in the fridge all day. Once you are ready to grill, just pop it out of the refrigerator, and alternate meat, peppers, and onions on your skewers. Make sure not to get your onion chunks too thick or they won’t cook well and will still be pretty strong and not very sweet.

I grilled my skewers on medium high heat about 6-8 minutes on the first side and then flipped them and cooked until done. Depending on the thickness of your meat and how tightly it is packed, it could take more or less time, so just keep an eye on it while it is grilling.

Once the meat on the kabobs are done, just pop them on to a tray and serve them up hot.

These babies are tender, juicy, and in now way make you feel like you are sacrificing taste for healthy food. We pretty much devoured them. It is safe to say we will be eating these year round at our house.