Beef Fajita Kebabs with Hatch Chiles
Enjoy a delicious twist on classic fajitas with our Beef Fajita Kebabs, featuring succulent beef, vibrant bell peppers, and flavorful Hatch chiles. Perfect for grilling, these kebabs offer a savory blend of spices that pair wonderfully with the smoky heat of 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
Garlic - 1 Each
$0.78
Large Lime - 1 Each
$0.78
Jalapeno Pepper - Avg 0.20 Lb
$0.19 avg/ea was $0.24 avg/ea$0.97/lb
Brookshire's 100% Pure Original Orange Juice - 1 Pint
$1.78$1.78/pt
Organic Cilantro - 1 Each
$0.98
Brookshire's 100% Pure Canola Oil - 24 Fluid Ounce
$3.48$0.15/fl oz
Star Italian Kitchen White Wine Vinegar - 12 Fluid Ounce
$3.48 was $3.78$0.29/fl oz
Not Available
Brookshire's Ground Black Pepper - 3.1 Ounce
$3.98$1.28/oz
Not Available
Not Available
Anaheim Pepper - Avg 0.25 Lb
$0.62 avg/ea$2.48/lb
Not Available
Mission Super Soft Flour Tortillas Burrito - 2.5 Ounce - 8 Count
$3.99$0.20/oz
Not Available
Organic Cilantro - 1 Each
$0.98
Large Lime - 1 Each
$0.78
Not Available
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.