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

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

Servings

750

Calories

Shop Ingredients

Makes 4 servings

3 cloves garlic

Garlic - 1 Each

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$0.79

2 limes, juice and zest

Large Lime - 1 Each

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$0.79

1 jalapeño, seeded and chopped

Jalapeno Pepper - Avg 0.20 Lb

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$0.26 avg/ea$1.29/lb

1/2 cup orange juice

Not Available

1/4 cup cilantro leaves

Organic Cilantro - 1 Each

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$0.99

1/4 cup canola oil

Brookshire's 100% Pure Canola Oil - 24 Fluid Ounce

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$3.59$0.15/fl oz

2 Tbs white wine vinegar

Star Italian Kitchen White Wine Vinegar - 12 Fluid Ounce

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$3.49 was $3.99$0.29/fl oz

1/2 tsp salt

Not Available

1/4 tsp black pepper

Brookshire's Ground Black Pepper - 3.1 Ounce

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$3.99$1.29/oz

1 (2 lb) skirt steak, trimmed

Select Skirt Steak Fajitas - Avg 0.91 Lb

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$10.00 avg/ea$10.99/lb

1/2 yellow onion

Sweet Yellow Onion - Avg 0.80 Lb

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$1.03 avg/ea$1.29/lb

2 Hatch chiles or Anaheim peppers

Anaheim Pepper - Avg 0.25 Lb

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$0.62 avg/ea$2.49/lb

12 cherry tomatoes

SUNSET Flavor Bombs Cherry Tomatoes On The Vine - 341 Gram

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$4.99$0.01/g

4 flour tortillas

Mission Super Soft Flour Tortillas Burrito - 2.5 Ounce - 8 Count

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$3.99$0.20/oz

pico de gallo, for serving

Pico De Gallo - Avg 1.00 Lb

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$4.99 avg/ea$4.99/lb

chopped cilantro, for garnish

Organic Cilantro - 1 Each

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$0.99

lime wedges, for serving

Large Lime - 1 Each

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$0.79

8-inch metal or wooden skewers

Mr. Bar-B-Q Signature Skewers - 4 Count

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$2.49$0.62 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.