Baked Mexican Chicken Skewers

These Mexican chicken skewers are layered with chicken, bell pepper, and onion seasoned with my homemade mix! The skewers can be assembled in under 15 minutes and then you simply pop them in the oven to bake. I love whipping this recipe up for supper on long summer days. It’s the perfect, carefree meal. I hope you love it just as much as we do! This recipe post includes a video tutorial so you can make it alongside me, step-by-step!

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You know those nights when you don’t know what to make and have little time? That’s the perfect night to make these skewers! You can quickly chop the veggies and assemble them in 15 minutes.

The best part is while they bake you can do something else like go for a walk, fold the laundry, or wash the dishes.

Before I make this recipe, I always love putting a pot of rice on the stove so our side is going and I don’t have to worry about it.

What are Mexican Chicken Skewers

Mexican chicken skewers (or kabobs or kebabs) are simply chicken and veggies layered on skewers.

Mine are covered in a homemade Mexican seasoning, which consists of garlic powder, onion powder, chili powder, salt, pepper, and one or two more spices. 

They’re super simple to make and a personal favorite for summer nights!

Using Wood vs Metal Skewers

You can use either wood or metal skewers for this recipe. I use wooden skewers, but the metal ones would help cook the chicken quicker and you wouldn’t have to soak them.

Adding More Spice to the Mexican Chicken Kabobs

Mild: If you want a mild flavor use only 3/4 Tbsp of chili powder.

Spicy: If you want a spicy flavor use 1 Tbsp of chili powder.

Molly’s Tips for this Recipe

• Always soak your skewers. This prevents them from burning while baking.
• Cut the onions, peppers, and chicken large enough to fit on the skewer. Don’t make them too small.
• Don’t skip the homemade seasoning. It really creates the best flavor!

Ingredients You’ll Need (with notes)

Please see the recipe card at the bottom of this blog post for the full ingredient list.

• large chicken breasts: you want to use a boneless skinless one
• salt: I like to use sea salt
• ground black pepper: adds so much flavor
• chili powder: use a salt-free version to avoid being too salty
• cumin: this adds that iconic taco flavor
• garlic powder: use a salt-free version
• onion powder: adds more flavor
• onion: you can use yellow or white
• bell pepper: you can use any color but I really like the green ones for this recipe

Helpful Kitchen Tools for this Recipe

This section contains affiliate links of products I know and love

• bamboo skewers
• stainless steel baking sheet with an edge
• parchment paper
• whisk
• mixing bowls
• measuring spoons and cups (my favorite measuring cups!)

How to Make Mexican Chicken Skewers

Prep Before Cooking

Soak 5-6 wooden skewers in a pan of water before getting started to ensure they don’t burn while baking.

Preheat oven to 425 degrees and line a large rimmed baking sheet with parchment paper.

Dice the Veggies & Chicken

Slice onion into chunks (large enough that it’ll stick on a skewer). Set aside.

Slice bell pepper into chunks (large enough that it’ll stick on a skewer). Set aside.

Cut chicken into large cubes (about 2 inches each) with kitchen scissors. Set aside.

Make the Mexican Rub for the Chicken

In a small bowl stir together salt, pepper, chili powder, cayenne (optional), cumin, garlic powder, and onion powder. Pour half of seasoning into bowl with chicken chunks and stir to evenly coat then set other half of seasoning aside. 

Assemble the Skewers & Bake

Now assemble the skewers one at a time by placing on a slice of bell pepper, onion, chicken, then repeat until it’s 3/4 the way full. (NOTE: push the first piece of bell pepper 1/4 of the way to the bottom of the kabob)

Do this until all chicken and veggies are used up. 

Place skewers on the baking sheet and evenly sprinkle the rest of the seasoning mix over kabobs. Be sure to turn them and season the other side.

Bake for 15-20 minutes until chicken is fully cooked and enjoy! 

Video Tutorial

Ideas for Serving Mexican Chicken Kebabs

You can serve so many sides with these kabobs. Here are just a few of our favorites:

• brown or white rice
• corn on the cob
• baked mac and cheese
• sourdough tortillas
• sourdough pita bread
• Hawaiian macaroni salad

How to Make Ahead

You can make these kabobs 12–24 hours ahead of time. Just follow the recipe until it’s time to bake them. Instead of popping the sheet pan in the oven, place them in the fridge, covered, with a second sheet pan or wrap until you’re ready to cook them. 

How to Store

Store leftovers in a glass, airtight container for 2-3 days in the fridge. My favorite way to store this chicken and preserve its flavor is in the freezer. It keeps the flavors fresh!

When you go to reheat the leftovers, I recommend doing it in the oven for the best flavor.

FAQs

More Taco Recipes to Try

If you’re looking for more meals like this one, try a few of these recipes:

• Slow Cooker Chicken Fajitas
• Chipotle Pineapple Chicken Tacos (sheet pan recipe)
• Spicy Mango Chicken Tacos (sheet pan recipe)
• Taco Stuffed Sweet Potatoes
• Mexican Chicken and Rice Soup

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