The best southwest thing to do on a grill, IMHO, is fajitas.
You can make them as hot or tame as you like. You can grill just about any meat chunks, slathered with spicy marinade. Tons of grill-worthy veggies make it easy to skewer them and throw them on the grill.
Then, you just serve them up with flour tortillas for wrapping up and getting all of the grilled goodness into your mouth.
I like to cook my kabobs so that all the meat chunks are on skewers together, all the hearty vegetables are together, and all the fruits are together. This way, you can cook the skewers the perfect amount of time for each type of food.
Happy Summer Everyone!
- FAJITA MARINADE for the Grill:
- 3 green onions, thinly sliced
- ¼ cup vegetable oil
- 2 tablespoons brown sugar
- 1 serrano pepper, minced (optional)
- 3 cloves garlic, minced
- 2 tablespoons lime juice
- 1 tablespoon lime zest
- 1 teaspoon cayenne pepper sauce (or more if you like more heat)
- 1 teaspoon salt
- 2 teaspoons smoked paprika
- 1 teaspoon chipotle powder
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- Kabob ingredients:
- 2 pounds chicken meat (I like dark meat for the grill)
- OR sirloin beef OR pork loin
- Bell pepper, onions and jalapenos, in desired quantities, cut into 2 inch pieces
- Blend all the marinade ingredients in a blender and pour into a large zip top bag. Cut meat into approximately 2 inch cubes. Add meat cubes to the bag. Refrigerate for 4 to 8 hours. NOTE: the longer the time, the more the meat will absorb the flavors of the marinade.
- Remove the meat from the marinade and pour the remaining marinade in a saucepan.
- Put meat and veggies on skewers and grill over very high heat until desired doneness and remove from grill.
- While grilling, simmer the reserved marinade over medium high heat to reduce, about 10 minutes. Brush the reduced marinade on the meat and veggies while the meat is still hot. Let cool to warm and serve.
— posted by Donna