I often make either chicken or beef (or both) and serve with rice and vegetables rather than making with tortillas. I will put the meat or chicken in the marinade and then freeze for later use.
Fajitas – Beef & Chicken
Ingredients
- Marinade:
- 1 teaspoon grated lime rind
- 2 ½ tablespoons fresh lime juice
- 1 ½ teaspoons ground cumin
- 1 teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon coarsely ground black pepper
- 2 garlic cloves minced
- 2 cups chicken broth
- Fajitas:
- 1 lb flank steak
- 1 lb chicken breast Boneless, skinless if doing in oven. Skin on if on grill.
- 2 red bell peppers cut into 12 wedges
- 2 green peppers cut into 12 wedges
- 1 large sweet onion cut into 15 wedges
Instructions
- Combine first 8 ingredients for marinade in large bowl, set aside.
- Trim fat from steak. Score diamond pattern on both sides of steak. Combine 1 ½ cups marinade, steak, and chicken in large zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally. Combine remaining marinade, bell peppers, and onion in a zip-top bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally.
- Prepare grill (or heat oven to 400 degrees Fahrenheit).
- Remove steak and chicken from bag; discard marinade. Remove vegetables from bag; reserve marinade. Place reserved marinade in small saucepan; set aside. Place steak, chicken and vegetables on grill rack; cook 6 minutes on each side or until done. (For chicken, I often cook in oven until 165 degrees Fahrenheit.)
- Slice chicken and beef thinly. Serve on a platter with vegetables as a side dish. Marinade can be served to add to the flavor.
Notes
Serve beef and chicken with side dishes or make fajitas with wheat or corn tortillas. You can also make fajitas with the cauliflower tortillas. Good with pico de gallo, guacamole, and lime crema made with Greek yogurt.