

Beef Fajita Kebabs with Hatch Chiles
Recipe - Welcome

Beef Fajita Kebabs with Hatch Chiles
0
Servings4
Cook Time30 Minutes
Calories750
Ingredients
3 cloves garlic
2 limes, juice and zest
1 jalapeño, seeded and chopped
1/2 cup orange juice
1/4 cup cilantro leaves
1/4 cup canola oil
2 Tbs white wine vinegar
1/2 tsp salt
1/4 tsp black pepper
1 (2 lb) skirt steak, trimmed
1/2 yellow onion
2 Hatch chiles or Anaheim peppers
12 cherry tomatoes
4 flour tortillas
pico de gallo, for serving
chopped cilantro, for garnish
lime wedges, for serving
8-inch metal or wooden skewers
Directions
- In a blender or food processor, combine garlic, lime juice, lime zest, jalapeño, orange juice, cilantro leaves, oil, vinegar, salt and pepper. Reserve 1/4 cup marinade. Pour remaining marinade into large zip-top bag. Add meat. Marinate in refrigerator for 6 hours or overnight.
- Remove meat from marinade. Place meat on cutting board. Cut against the grain into long strips that are 1 1/2-inch wide. Peel and cut onion into large 1-inch wedges. Place in large bowl. Cut the tops off peppers; remove seeds. Cut peppers into similar-sized pieces as the onion. Add peppers and tomatoes to bowl. Add reserved marinade; toss to combine.
- Thread vegetables and steak onto skewers, alternating meat, onion, pepper and tomato. Heat grill to high. Wrap tortillas in foil. Place on grill in area with indirect heat. Place skewers on grill. Cook for 4 minutes per side, until vegetables begin to caramelize and soften and meat is cooked to desired doneness.
- Serve with warm tortillas, pico de gallo, chopped cilantro and lime wedges.
Nutritional Information
Calories: 750, Fat: 38 g (10 g Saturated Fat), Cholesterol: 134 mg, Sodium: 500 mg, Carbohydrates: 36 g, Fiber: 7 g, Protein: 66 g.
0 minutes
Prep Time
30 minutes
Cook Time
4
Servings
750
Calories
Shop Ingredients
Makes 4 servings
Not Available

Fresh Lime - 1 Each
Not Available

Brookshire's Orange Juice - 1 Pint

Fresh Cilantro, Organic - 1 Each

Brookshire's Canola Oil - 24 Fluid ounce
Not Available

Brookshire's Table Salt - 26 Ounce

Brookshire's Black Pepper, Ground - 3.1 Ounce
Not Available
Not Available
Not Available

Sunset Cherry Tomatoes, On the Vine - 12 Ounce

Mission Flour Tortillas, Large, Burrito - 8 Each
Not Available

Fresh Cilantro, Organic - 1 Each

Fresh Lime - 1 Each

Mr Bar B Q Skewers, Bar-B-Q, 4 Piece - 4 Each
Nutritional Information
Calories: 750, Fat: 38 g (10 g Saturated Fat), Cholesterol: 134 mg, Sodium: 500 mg, Carbohydrates: 36 g, Fiber: 7 g, Protein: 66 g.
Directions
- In a blender or food processor, combine garlic, lime juice, lime zest, jalapeño, orange juice, cilantro leaves, oil, vinegar, salt and pepper. Reserve 1/4 cup marinade. Pour remaining marinade into large zip-top bag. Add meat. Marinate in refrigerator for 6 hours or overnight.
- Remove meat from marinade. Place meat on cutting board. Cut against the grain into long strips that are 1 1/2-inch wide. Peel and cut onion into large 1-inch wedges. Place in large bowl. Cut the tops off peppers; remove seeds. Cut peppers into similar-sized pieces as the onion. Add peppers and tomatoes to bowl. Add reserved marinade; toss to combine.
- Thread vegetables and steak onto skewers, alternating meat, onion, pepper and tomato. Heat grill to high. Wrap tortillas in foil. Place on grill in area with indirect heat. Place skewers on grill. Cook for 4 minutes per side, until vegetables begin to caramelize and soften and meat is cooked to desired doneness.
- Serve with warm tortillas, pico de gallo, chopped cilantro and lime wedges.