Mexican Chicken Kebabs

Really simple Mexican chicken kebabs. Just marinate the chicken, assemble the skewers, and let the oven work its magic. The pineapple adds a juicy, sweet touch to the kebabs and is a must-add!

This recipe made around 6-7 skewers.

skewers 1 3 683x1024

Mexican Chicken Kebabs

Prep Time 30 minutes
Cook Time 40 minutes
Course Side Dish
Servings 1



  • 500 g boneless chicken thigh skin removed (bite size pieces)
  • 1 tbsp paprika
  • ½ tsp cayenne pepper
  • ½ tbsp ground cumin
  • 1 tsp ground oregano
  • ½ tbsp garlic powder
  • ½ tbsp onion powder
  • ½ tbsp sugar
  • 1 tsp salt
  • black pepper to taste
  • 2 tbsp olive oil


  • 1 red bell pepper bite size pieces
  • 1 green bell pepper bite size pieces
  • 1 can 227g pineapple slices (bite size pieces)
  • 1 large lime cut into wedges


  • Combine all ingredients for the marinade then rub over chicken thighs (cut to bite size pieces). Marinate in the refrigerator for at least 2 hours, best overnight.
  • If using wooden skewers, soak in water for about 15 minutes to prevent them from burning. If using metal skewers, there's no need to soak them.
  • Meanwhile, prevent oven to 200°C.
  • Assemble the skewers, adding chicken, pineapple and bell peppers to the skewers in any order you like. Place skewers on a baking tray, and glaze with some olive oil so that they won't stick to the baking tray.
  • Bake skewers in the oven for 15-20 minutes (time may differ depending on the oven temperature and oven settings), then switch to broil mode to give skewers a slight char. Broil for 5-10 minutes (depending on how charred you want your skewers to be), then remove from oven. Squeeze lime over skewers and enjoy.
Tried this recipe?Let us know how it was!

Leave a Comment

Recipe Rating