FAJITAS ON A STICK
I had some sirloin that I had to use up and couldn't find a recipe that I liked, so I made one up! I didn't have any tortillas to make traditional fajitas so I just put them on a stick! I use the fajita marinade for lots of different recipes with any kind of meat, including shrimp and fish.
Provided by Lana Dramstad
Categories 100+ Everyday Cooking Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Whisk olive oil, lime juice, lime zest, garlic, cumin, red pepper flakes, and chipotle pepper together in a large glass or ceramic bowl. Add sirloin and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to 2 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove sirloin from marinade and discard marinade. Thread sirloin, red bell pepper, green bell pepper, and onion onto skewers.
- Cook on the preheated grill until sirloin is browned and vegetables are tender, about 4 minutes per side.
Nutrition Facts : Calories 248.3 calories, Carbohydrate 5 g, Cholesterol 49 mg, Fat 16 g, Fiber 1.3 g, Protein 20.4 g, SaturatedFat 3.9 g, Sodium 43.7 mg, Sugar 2.2 g
TACOS ON A STICK
Teens like assembling these creative kabobs almost as much as they like devouring them. The whole family is sure to love the sensational Southwestern flavor of this twist on beef shish kabobs. -Dixie Terry, Goreville, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large shallow dish, combine the taco seasoning, tomato juice and oil; mix well. Remove 1/2 cup for basting; refrigerate. Add beef and turn to coat. Cover; refrigerate for at least 5 hours., Drain and discard marinade from beef. On metal or soaked wooden skewers, alternately thread beef, peppers, onion and tomatoes. Grill, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue turning and basting until meat reaches desired doneness, 8-10 minutes. If desired, serve with salsa con queso or sour cream.
Nutrition Facts : Calories 277 calories, Fat 10g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 665mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges
STEAK (OR CHICKEN) FAJITAS
These are so quick and tasty. You can use strips of boneless chicken breast instead of the beef. Feel free to double the marinade. The flavor is so great for such a short marination time. You can can do them up ahead of time and have the meat sit longer if you wish.
Provided by Rhonda J
Categories Meat
Time 20m
Yield 8 fajitas, 8 serving(s)
Number Of Ingredients 16
Steps:
- Slice steak into thin strips.
- In bowl, mix together 1 tablespoons olive oil, lime juice, garlic, chili powder, cumin, hot pepper flakes, black pepper & salt.
- Add beef strips and stir to coat, set aside.
- Wrap tortillas in foil and place in 350° oven for 5-10 minutes or until heated through.
- Cut onions in half lengthwise and slice into strips, cut your peppers into strips.
- In large non stick skillet over medium high heat, heat remaining tablespoons of olive oil.
- Add onions & peppers stirring for 3-4 minutes, until softened; transfer to a bowl and set aside.
- Add beef to skillet, cook, stirring for 3-4 minutes or until they lose their red color.
- Return onions and peppers to skillet; stir for about one minute.
- To serve, spoon a portion of the beef mixture down the centre of each tortilla, top with your desired toppings , fold bottom of tortilla up over filling, fold the sides in, overlapping.
Nutrition Facts : Calories 137.2, Fat 5.8, SaturatedFat 1.1, Sodium 340.7, Carbohydrate 18.4, Fiber 1.7, Sugar 2, Protein 2.9
MY FAVORITE FAJITAS
Steps:
- Smoke the skirt steak according to the directions below.
- To make the marinade: while the steak is cooling, toast the cumin seeds in a small skillet over medium-low heat, shaking the constantly so they don't burn or stick, just until they are fragrant, about 3 minutes. Let them cool, Squeeze the juice from the limes into 1-gallon heavy plastic resealable bag. Add the cumin seeds, garlic, salt, and the pepper flakes and swish the marinade around to dissolve the salt. Slip the cooled steaks into the marinade, press out most of the air from the bag, and seal the bag very tightly. Refrigerate the beef for at least 4 hours or up to 1 day, turning the bag several times.
- To prepare the accompaniments, heat the vegetable oil in a large, deep, skillet over medium heat. Stir in the red onions and cook, stirring often, until they are wilted, about 5 minutes. Add the green peppers and cook until they are wilted enough t make room for the red peppers. Add the red peppers, season the vegetables lightly with salt and adjust the heat to low. Cook, stirring often, until tender, about 20 minutes. The vegetables can be prepared several hours in advance. Reheat them over low heat just before serving.
- To prepare the fajitas indoors: Preheat the oven to 350 degrees F. Wrap the tortillas in aluminum foil. Reheat the vegetables if necessary. Drain the steak well and discard the marinade. Heat a lightly oiled large grill pan or heavy skillet over medium-high heat until smoking. Cook the steak, turning once, just until seared on both sides, about 5 minutes. At this point the steak will be about medium-rare. Turn off the heat and continue cook in the hot pan for a more well-done steak. Remove the steak from the skillet to a carving board and let it rest about 5 minutes. Pop the tortillas into the oven and let them warm while the steak is resting.
- To prepare the fajitas on a charcoal or gas grill: Wrap the tortillas in aluminum foil. Reheat the vegetables if necessary, using a corner of the grill if there is room. Drain the steak well and discard the marinade. Cook the steak on the hottest part of the grill until both sides are well browned, about 6 minutes. The steak at this point will be about medium-rare, move the steak to a cooler part of the grill and continue to cook it for a more well-done steak. Remove the steak to a carving board and let it rest about 5 minutes. Set the tortilla on a moderately hot part of the grill and let them warm, turning once or twice, while the steak rests.
- To serve: Cut the steak crosswise into thin slices and pile the slices on a serving plate. Serve the vegetables directly from the skillet or scoop them into a serving bowl. Pass the tortillas, salsa, sour cream, steak, and vegetables around the table and let everyone dress their own fajitas as they like.
- Prepare stovetop smoker with soaked wood chips according to manufacturers' instructions.
- Trim any excess fat from the surface of the steak and cut the steak in half crosswise.
- Season the skirt steak with a generous rubbing of kosher salt and freshly ground black pepper or Southwestern rub.
- One end of the steak will be considerably thinner and cook faster than the other half. If you would like to cook both halves to the same doneness, add the thinner pieces to the smoker after the thicker pieces have been smoking for about 8 minutes. If you are not planning to finish the steak on the grill as described above, smoke the halves until an instant-read thermometer inserted into the thickest part of each half registers 125 degrees F. for a medium-rare steak, about 24 minutes after closing the smoker lid, longer for more well done steaks. (Skirt steaks are a little tricky to check for doneness with an instant-read thermometer. Poke the thickest part of the steak with the thermometer in a few places, aiming for the center of the steak.) If you do plan to grill the steak after smoking, cook the steaks to a temperature of 100 to 105 degrees F, which will take about 18 minutes. The steaks can be smoked up to 2 days before grilling them.
- Smoke the tomatoes according to the directions below. Cool them to room temperature.
- Peel off as much of the skins as will come off easily. Chop the tomatoes coarsely and toss them together with the chiles, red onion and cilantro in a bowl. Season with salt to taste. The salsa improves if it stands at room temperature for about half an hour before serving. You can refrigerate the salsa for up to one day. Bring it to room temperature and drain off any liquid before serving.
- Prepare stovetop smoker with soaked wood chips according to manufacturers¿ instructions.
- Cut the cored from the tomatoes with a paring knife then cut the tomatoes in half through the core end. Squeeze out the seeds and juice. Line the tomato halves side by side and cut side up on the smoking rack.
- Season the cut side of the tomatoes with a generous sprinkling of salt and pepper.
- Smoke until the tomatoes are softened, but not mushy; 10 minutes over the heat after closing the smoker lid and about 20 minutes off the heat with the smoker lid closed.
- Check the tomatoes for doneness after they've been standing off the heat for 10 minutes.
- Serve smoked tomatoes as a side dish with just about any grilled or roasted meat, or seafood dish.
- Snap the stems off the dried peppers, if using them. For a milder rub, tap out and discard the seeds. Crumble all the peppers into a small saucepan and add the coriander and cumin seeds. Toast the mix over low heat, stirring constantly, until the seeds are lightly browned and little wisps of smoke rise from the pan. Pour the spices onto a plate and cool them to room temperature. Grind them to a powder in a spice mill. Store the rub in an airtight jar in a cool, dark place for up to two weeks.
BEEF FAJITAS-ON-A-STICK!
Steps:
- 1. Soak eight 9-inch bamboo skewers in water 10 minutes; drain.
- 2. Meanwhile cut beef steak lengthwise in half, then crosswise into 1/2-inch thick strips. Thread beef, weaving back and forth, evenly onto skewers.
- 3. Combine dressing and lime juice in small bowl. Brush onto bell peppers, onions and beef. Place vegetables on grid over medium, ash-covered coals. Grill, uncovered, 12 to 15 minutes or until tender, turning occasionally.
- 4. About 10 minutes before vegetables are done, place beef skewers on grid with vegetables. Grill beef, uncovered, about 7 to 9 minutes for medium rare to medium doneness, turning occasionally. Remove beef from skewers; season with salt. Serve with vegetables and salsa, as desired, in tortillas.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
STEAK FAJITAS-ON-A-STICK
Make and share this Steak Fajitas-On-A-Stick recipe from Food.com.
Provided by Charlotte J
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Soak eight 9-inch bamboo skewers in enough water to cover for 10 minutes; drain.
- Trim fat from beef steak.
- Cut steak crosswise into 1/2-inch thick strips.
- Thread an equal amount of beef, weaving back and forth, onto each skewer.
- In small bowl, combine dressing and lime juice, mixing well; brush onto beef, pepper and onions.
- Place vegetables on grill grid over medium ash-covered coals; grill peppers uncovered 12 to 15 minutes and onions 15 to 20 minutes or until tender, turning both twice.
- Approximately 10 minutes before vegetables are done, move vegetables to outer edge of grid.
- Place beef in center of grid; grill 8 to 10 minutes for medium rare to medium doneness, turning once.
- Season beef with salt, as desired; remove beef from skewers.
- Serve beef and vegetables in tortillas with salsa.
Nutrition Facts : Calories 703.5, Fat 35.8, SaturatedFat 11.8, Cholesterol 95, Sodium 987.5, Carbohydrate 58.5, Fiber 4.7, Sugar 7.4, Protein 35.7
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GRILLED CHICKEN FAJITAS ON A STICK - DINNER AT THE ZOO
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5/5 (4)Total Time 35 minsCategory Appetizer, DinnerCalories 418 per serving
- To prepare the marinade, pour the lime juice, olive oil and water into a large resealable bag. Add the garlic, sugar, salt and pepper, cumin, garlic, oregano, smoked paprika, onion powder and chili powder.
- Seal bag and shake to combine. Remove 2 tablespoons of the marinade and set aside in the refrigerator. Add the chicken to the bag of marinade, seal and place in fridge - marinate at least 2 hours or up to 8 hours.
- Soak 6 skewers in cold water for 20 min; this keeps them from burning on the grill. Heat your grill according to manufacturer instructions. Thread the chicken, peppers and onions onto the wooden skewers. Drizzle the reserved marinade over the top of the skewers and season with salt and pepper.
- Grill the skewers until the chicken is cooked through and the vegetables have started to soften; about 4-5 minutes per side. Alternatively you can broil the skewers in the oven for the same length of time.
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- Preheat grill to medium heat and oil grate. Soak wooden skewers in water for 20 minutes to prevent burning.
- In a medium bowl, add the onion, red bell pepper, and green bell pepper. Drizzle with 1 tablespoon of oil and toss to coat.
- In another medium bowl, add the chicken and remaining tablespoon of oil. Sprinkle with lime juice and 2 tablespoons fajita seasoning mix. Toss to coat.
- Assemble the skewers. Thread the onion, bell peppers, and chicken onto the skewers. Use about 4-5 pieces of chicken per skewer placing the peppers and onions in between. I like to place the onion next to the chicken so that it gives it flavor.
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