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Beef Fajita Kebabs with Hatch Chiles
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Beef Fajita Kebabs with Hatch Chiles
0
Servings4
Cook Time30 Minutes
svg/info/recipe-calories Created with Sketch. 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
  1. 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. 
  2. 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. 
  3. 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. 
  4. 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
svg/info/recipe-calories Created with Sketch.
750
Calories

Shop Ingredients

Makes 4 servings
3 cloves garlic
Not Available
2 limes, juice and zest
an image
Fresh Lime - 1 Each
$0.88
1 jalapeño, seeded and chopped
Not Available
1/2 cup orange juice
an image
Brookshire's Orange Juice - 1 Pint
$1.18$1.18/pt
1/4 cup cilantro leaves
an image
Fresh Cilantro, Organic - 1 Each
$1.98
1/4 cup canola oil
an image
Brookshire's Canola Oil - 24 Fluid ounce
$3.48$0.15/fl oz
2 Tbs white wine vinegar
Not Available
1/2 tsp salt
an image
Brookshire's Table Salt - 26 Ounce
$0.68$0.03/oz
1/4 tsp black pepper
an image
Brookshire's Black Pepper, Ground - 3.1 Ounce
$2.98$0.96/oz
1 (2 lb) skirt steak, trimmed
Not Available
1/2 yellow onion
Not Available
2 Hatch chiles or Anaheim peppers
Not Available
12 cherry tomatoes
an image
Sunset Cherry Tomatoes, On the Vine - 12 Ounce
$4.98$0.41/oz
4 flour tortillas
an image
Mission Flour Tortillas, Large, Burrito - 8 Each
$3.48$0.44 each
pico de gallo, for serving
Not Available
chopped cilantro, for garnish
an image
Fresh Cilantro, Organic - 1 Each
$1.98
lime wedges, for serving
an image
Fresh Lime - 1 Each
$0.88
8-inch metal or wooden skewers
an image
Mr Bar B Q Skewers, Bar-B-Q, 4 Piece - 4 Each
$2.18$0.55 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

  1. 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. 
  2. 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. 
  3. 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. 
  4. Serve with warm tortillas, pico de gallo, chopped cilantro and lime wedges.