Mexican Fajita Kebabs

Mexican Fajita Kebabs
DaveAlan/Getty Images
Prep: 8 hrs
Cook: 15 mins
Total: 8 hrs 15 mins
Servings: 8 servings
Nutrition Facts (per serving)
439 Calories
29g Fat
10g Carbs
34g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 439
% Daily Value*
Total Fat 29g 37%
Saturated Fat 9g 47%
Cholesterol 132mg 44%
Sodium 191mg 8%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 4%
Total Sugars 5g
Protein 34g
Vitamin C 73mg 364%
Calcium 48mg 4%
Iron 4mg 20%
Potassium 456mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you like fajitas, you'll love these kebabs flavored with cumin, cilantro, garlic, and lime marinade. Serve over rice with tortillas, salsa, guacamole, and sour cream for condiments. Plan ahead for marination time. The marinade also works well for chicken.


  • 1/4 cup olive oil

  • 1/4 cup balsamic vinegar

  • 1/4 cup freshly squeezed lime juice

  • 3/4 teaspoon ground cumin

  • 1 1/2 teaspoons dried oregano, crushed

  • 4 cloves garlic, minced

  • 1/4 cup coarsely chopped fresh cilantro

  • 1 medium serrano chile pepper, sliced into thin rings, optional

  • 1 medium red bell pepper, cut into 2-inch chunks

  • 1 large green or yellow bell pepper, cut into 2-inch chunks

  • 1 medium sweet onion, cut into 2-inch chunks

  • 2 pounds London broil, sirloin, or strip steaks, cut into 2-inch chunks

  • Fresh cilantro leaves, for garnish

Steps to Make It

  1. Gather the ingredients.

  2. In a large heavy freezer bag, combine the olive oil, balsamic vinegar, lime juice, cumin, oregano, garlic, and cilantro.

  3. Add the chile pepper, bell peppers, sweet onion, and London broil to the marinade. Seal bag and toss to coat all pieces. Reopen the bag, squeeze out all the air, re-seal, and refrigerate at least 8 hours or overnight.

  4. Soak wooden bamboo skewers in cold water for 1 hour prior to assembling kebabs.

  5. Preheat grill or broiler.

  6. To assemble kebabs, thread 2 skewers through the beef and vegetables, beginning with the beef and alternating with the vegetables. (Double skewers make the kebabs easier to turn.) You should be able to get about 5 to 6 beef chunks per pair of skewers. Reserve marinade for basting.

  7. Grill kebabs over medium heat, basting and turning to cook all sides, until the beef is medium-rare, about 15 minutes.

  8. Serve fajita kebabs over cooked rice with an accompaniment of warm tortillas, salsa, guacamole, and sour cream. Garnish with additional cilantro sprigs.

  9. Enjoy.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat-resistant, tempered glass products can, and do, break occasionally.


  • If using wooden skewers, we recommend soaking them for about 30 minutes before grilling. Soaking your skewers can prevent them from catching on fire, which ultimately leads to all your meat and veggies falling to the bottom of the grill. 
  • For soaking, you can use wine as an alternative to the water, which will give your meat and vegetables another flavor element.
  • An alternative to soaking skewers would be to use stainless steel or metal skewers. They do not require any soaking and can be reused.

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