Fajitas On A Stick Food

FAJITAS ON A STICK

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.

SHEET PAN CHICKEN FAJITAS

Steps:

• Preheat the broiler to high. Line a rimmed baking sheet with foil.
• Combine the chili powder, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Put the peppers and onions on the prepared baking sheet, drizzle with 1 tablespoon of the oil and season with half the chili powder mixture. Broil until softened and starting to char, about 10 minutes.
• Meanwhile, cut the chicken into 1/4-inch-thick slices and toss in a large bowl with the remaining chile powder mixture and 1 tablespoon oil.
• After the peppers are softened and starting to char, about 10 minutes, scatter the chicken on top of the peppers and onions and return the baking sheet to the broiler until the chicken is cooked through and starting to brown, about 5 minutes more. Drizzle with the lime juice.
• Serve with the warmed tortillas, Monterey Jack cheese, guacamole, hot sauce, salsa, sour cream and lime wedges.

FANTASTIC BEEF FAJITAS

Steps:

• In a large resealable bag, combine marinade ingredients; add beef. Seal and refrigerate for 3-6 hours or overnight, turning several times. , Discard marinade. In a skillet, saute onion and pepper in 1 tablespoon oil until crisp-tender; remove from pan. Pat steak strips dry with paper towels. Add remaining oil and saute meat until no longer pink, about 4 minutes. Return vegetables to pan and heat through. , To assemble, place a spoonful of meat and vegetable mixture on a warmed tortilla and top with avocado, salsa and sour cream. Roll tortilla around filling.

TACOS ON A STICK

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.

BLACKSTONE STEAK FAJITAS

Steps:

• Cut steak Into bite-sized pieces.
• Prepare marinade In large bowl. Stir to combine and add the steak pieces. Stir and let marinate for 30 minutes.
• While steak marinates In the delicious fajitas seasoning, prepare the veggies. Chopping them Into bite-sized pieces.
• Heat the Blackstone on high. Using the metal spatulas to spread a thin layer of oil on the griddle. When the Blackstone Is heated dump the veggies on the grill and spread Into a thin single layer.
• Cook the veggies 2-3 minutes WITHOUT stirring. While veggies cook season with salt, black pepper, and garlic powder.
• Flip veggies and cook anther 2-3 minutes or until the veggies are HALFWAY cooked.
• When the veggies are half way done, push them to one side of the Blackstone and turn DOWN the heat on that side to low.
• Add another thin layer of oil to the empty side where you will be cooking the fajita steak.
• Dump the steak on the grill and spread It out so It cooks In a single layer. Let the steak cook for 2-3 minutes WITHOUT stirring. The goal Is to get the meat to char but not burn.
• Flip the steak and repeat the cooking process until the meat Is done the way you like It.
• When the meat Is done, add the tomatoes to the meat side of the grille. Flip the veggies side and continue cooking on low.
• When tomatoes are the way you like, combine the veggies with the meat mixture. Taste for seasoing. You may have to add a little, salt, black pepper, or garlic powder.
• Serve with warm tortillas. Top with avocado, guacamole, cheese and or sour cream.

STEAK ON A STICK

Steps:

• In a large resealable bag, combine the soy sauce, olive oil, water, molasses, mustard powder, ginger, garlic powder and onion powder.
• Seal and shake the bag to mix together.
• Add steak strips to the bag and seal. Refrigerate for at least 8 hours to marinate. (I usually leave it longer, like until the next day.).
• Preheat the oven's broiler.
• Thread meat onto skewers and place on a broiling rack.
• Broil the steak for 3 to 4 minutes on each side.
• Arrange on a platter to serve.