With Cinco de Mayo fast approaching I am in full Mexican food mode. I am also ready for much, much warmer weather and despite the chilly Spring temperatures we are having here on the East Coast I am determined to think Spring. We had a hint of sun over the weekend so I seized the opportunity and decided to grill up some Mexican Fajita Kabobs for a hybrid Cinco de Mayo/Summer meal.
I love these grilled Mexican Fajita Kabobs because they taste just like fajitas and have many of the same components of fajitas, the meat, the peppers, the tortillas but cooked completely outdoors on the grill.
To begin, I cut up about two pounds of boneless beef top sirloin steak cut into thick chunks and seasoned them with my homemade fajita spice which includes chili powder, salt, paprika, onion powder, garlic powder, cayenne pepper and cumin. The fajita spices are rubbed into the meat with some olive oil to help massage and tenderize before placing on the skewer.
While the meat was marinating, I chopped green, red and yellow peppers into large chunks.
I then skewered the meat in alternating patterns of meat, pepper, pepper, meat until the skewer was full.
After all the Mexican Fajita Kabobs were prepared, I placed them on a hot grill and cooked evenly over medium-high grill heat.
I like to cook my kabobs until they are slightly charred, because I like the taste and I think it adds to a more rustic feel. Once finished, I served them along with flour tortillas, salsa, fresh lime wedges and rice.
- 2 pounds boneless beef top sirloin steak
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon cumin
- Cut two pounds of boneless beef top sirloin steak into thick chunks and place in a large bowl. Combine olive oil, chili powder, salt, paprika, onion powder, garlic powder, cayenne pepper and cumin into a small bowl. Pour spice mixture over steak in large bowl and massage into meat. Allow meat to marinate for 5 minutes. Cut red, green and yellow peppers into large chunks. Skew meat and peppers onto skewer by alternating between meat and peppers. Cook over high medium-high heat until meat is cooked to medium well. Serve with salsa, lime wedges, tortillas and rice.
I love the idea of these Mexican Fajita Kabobs for a non-traditional Cinco de Mayo feast with a very light Springtime feel. Get that grill out and kick off a Mexican fiesta!
This post was written by Linda Arceo for Giggles, Gobbles and Gulps. All rights reserved.