Sizzling Summer Fajitas

Summertime is the perfect time to get your grill on and enjoy some easy and delicious meals like these super Sizzling Summer Fajitas!

You can prepare the fajita kebobs up to 2-3 days in advance. Then, just brush on the marinade at least one hour (or up to 12 hours) before grilling. These pair beautifully with Mexican-style rice and warm homemade tortillas. Yum!

And whether you’re a novice, or veteran griller, be sure to check out my Top 10 Best Grilling Tips for some secrets of success that are certain to take your grilled foods to a whole new level of excellence!

Sizzling Summer Fajitas

Yield: 4-5 servings

Fajita Ingredients:
1.25 pounds of beef sirloin steak, cubed   
       or boneless, skinless chicken breasts, cubed
      (or use a combo)
1 large red onion, cut into wedges
1 large red bell pepper, cut into 2-inch pieces
1 large yellow bell pepper, cut into 2-inch pieces

Fajita Marinade:
1/4 cup olive oil
1/4 cup of fresh-squeezed lime juice (approx. 2 limes)

2 cloves garlic, finely minced

1 tsp sea salt

1/2 tsp freshly ground black pepper

1 tsp homemade Emeril Essence Seasoning (or favorite fajita seasoning)

Instructions:

1. In a small bowl, whisk together the Fajita Marinade ingredients. (The marinade can be made ahead of time and refrigerated for up three days.)

2. Cut kebob ingredients into cubes/pieces that can be easily thread onto a skewer. Be sure to keep the beef and/or chicken chunks to no more than 2×2-inches in size, so they’ll cook evenly along with the veggies. (Speaking of which, feel free to add additional veggies – organic zucchini, yellow squash and mushrooms are all great options!)

3. Next, brush the kebobs generously with the marinade. Then, cover marinated kebobs and refrigerate for at least one hour to allow flavors to meld. (Please note, you can make the kebobs in advance and keep them refrigerated for up to three days.)

4. When ready to eat, preheat grill to medium heat making sure it’s thoroughly preheated before you begin grilling. Cook kebobs over medium heat about 3-5 minutes. Then, carefully turn the kebobs over and continue cooking for another 3-5 minutes, or until they reach the desired level of doneness. 

5. Please note: Since grill temperatures can vary dramatically, be sure to keep a close eye on your kebobs. If the meat or veggies start to get too dark before they’re cooked through, turn down the heat and move the kebobs to a cooler part of the grill to finish cooking. Or turn off the grill and cover the kebobs, until the meat is cooked to desired level of doneness.

Happy summer grilling!

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kelly

Kelly loves the Lord, her family, and sharing her passion for real food cooking and meal planning with others. She is a full-time homemaker who loves spending time with her awesome hubby and two sweet boys. Kelly's real food journey began five years ago when she was diagnosed with a chronic auto-immune disorder. Since then, the Lord has blessed her with an amazing recovery - a testament to His grace and the health benefits of eating real food. Kelly shares her knowledge and love for whole food cooking at The Nourishing Home, Facebook and Google.

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