Post by Loupy on Jul 7, 2015 18:35:18 GMT -7
Favorite Summertime Fajitas
From: Kelly @ thenourishinghome.com/
Grilling is one of my favorite cooking methods – especially in the summer when the weather is just gorgeous!
We especially enjoy entertaining in the summer, which is why I like to keep the menu simple, yet delicious – so I can spend more time with my guests and less time in the kitchen.
That’s why this recipe is one of my favorite “go-to” meals for summertime gatherings with family and friends.
Everything can be done in advance, so all you’ll need to do is throw the fajita kebobs on the grill when you’re ready to eat. Then, just place everything on the table and allow guests to fill their plates with their favorite fajita fixin's and sides. Simple, yet super satisfying!
Yield: 4-5 servings
Ingredients
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
In a small bowl, whisk together the Fajita Marinade ingredients.
(The marinade can be made ahead of time and refrigerated for up three days.)
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!)
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.)
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.
Notes
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.
From: Kelly @ thenourishinghome.com/
Grilling is one of my favorite cooking methods – especially in the summer when the weather is just gorgeous!
We especially enjoy entertaining in the summer, which is why I like to keep the menu simple, yet delicious – so I can spend more time with my guests and less time in the kitchen.
That’s why this recipe is one of my favorite “go-to” meals for summertime gatherings with family and friends.
Everything can be done in advance, so all you’ll need to do is throw the fajita kebobs on the grill when you’re ready to eat. Then, just place everything on the table and allow guests to fill their plates with their favorite fajita fixin's and sides. Simple, yet super satisfying!
Yield: 4-5 servings
Ingredients
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
In a small bowl, whisk together the Fajita Marinade ingredients.
(The marinade can be made ahead of time and refrigerated for up three days.)
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!)
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.)
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.
Notes
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.
