Fajitas on a Stick: The Easiest Way to Make Fajitas - On Your Grill
Recipe type: Main Dish
Cuisine: American Southwest
Serves: 4 to 6
  • 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
  1. 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.
  2. Remove the meat from the marinade and pour the remaining marinade in a saucepan.
  3. Put meat and veggies on skewers and grill over very high heat until desired doneness and remove from grill.
  4. 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.
Recipe by Everyday Southwest at https://www.everydaysouthwest.com/grilled-chicken-fajitas-kebobs-recipe/