During the summer I use the grill more than I use the stove. Being outside is just so much more relaxing than standing over the stove. Admittedly, I’m being a little bit selfish when fire up the grill. For just a few moments I get to stand outside in the sunshine and listen to nothing but the birds chirping high in trees. I think subconsciously this is why I plan a few meals for the grill each week.
It’s been a busy week and next week will be even busier, so I wanted to make something that wouldn’t take a lot of effort, but would give us all a reason to sit down and enjoy a meal together. Fajitas fit the bill, and when I decided to cook everything on the grill I knew I was on to something special. Grilled Fajitas on a stick, doesn’t that just sound tasty? The fact that there were leftovers for later in the week, that was just a bonus.
I used a trio of proteins – steak, chicken, and shrimp because everyone in our family has a different favorite. Since I was cooking these fajitas on the grill it was so simple to do. Next I mixed up an easy, tired-and-true marinade that is fantastic with all three variations. Everything went onto metal skewers, including the vegetables. after a few minutes on the grill everything was ready and just as I’d hoped, everyone was all smiles around the dinner table, especially me.
Grilled Fajitas (on a stick)
1 pound flat iron steak
1 pound boneless, skinless chicken breast (or thighs)
1 pound medium shrimp, peeled and tails removed
1 lime, zested and juiced
6 large cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/2 cup fresh cilantro, chopped
1/2 cup extra virgin olive oil
1 green bell pepper, cut into wedges
2 red bell peppers, cut into wedges
1 large yellow onion, cut into wedges
12 flour tortillas
4 skewers for grilling (if using wooden skewers be sure to soak them before using)
Optional: grated cheddar cheese, fresh cilantro, salsa, sour cream, shredded lettuce for topping
Cut steak into 1″ wide strips and place into a bowl. Cut chicken into 1″ wide strips and place into a separate bowl. Place shrimp into a third bowl.
In a medium size bowl mix together lime juice, zest, garlic, cumin, chili powder, salt, cilantro, and olive oil. Evenly distribute marinade among the three bowls. Stir to coat then cover each bowl with plastic wrap and refrigerate for at least 4 hours, up to overnight.
Preheat grill to medium high heat. Thread all the beef onto one skewer, folding longer pieces in half before skewering. Thread all the chicken onto a second skewer, then the shrimp on a third skewer. Place the cut vegetables onto the fourth skewer.
Place the steak skewer, chicken skewer, and vegetable skewer on the grill. Cook for about 5-7 minutes per side, turning once, until meat is cooked through and vegetables are tender. Remove from grill, then place shrimp skewer on the grill. Cook for about 2-3 minutes per side, or until shrimp is cooked through.
Slide all the meats and vegetables from their skewers onto a serving platter. Serve with warm tortillas and desired toppings.
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