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 fresh juice
- 3/4 teaspoon ground cumin
- 1-1/2 teaspoons dried
- oregano (crushed)
- 4 cloves garlic (pressed or finely minced)
- 1/4 cup fresh cilantro (roughly chopped)
- Optional: 1 serrano chile pepper (sliced into thin rings)
- 1 red bell pepper (sweet capsicum, cut into 2-inch chunks)
- 1 green or yellow bell pepper (sweet capsicum, cut into 2-inch chunks)
- 1 medium sweet onion (cut into 2-inch chunks)
- 2 pounds (1-1/2 inches thick) top round London broil beef steak (thick-cut top round steak), cut into 2-inch chunks (filet mignon, sirloin or strip steaks may be substituted)
- Garnish: fresh cilantro
In a large heavy freezer bag, combine the olive oil, balsamic vinegar, lime juice, cumin, oregano, garlic, and cilantro.
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.
Soak wooden bamboo skewers in cold water for 1 hour prior to assembling kebabs.
Preheat grill or broiler.
To assemble kebabs, thread two skewers through the beef and vegetables, beginning with the beef and alternating with the vegetables. (Double skewers makes 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.
Grill kebabs over medium heat, basting and turning to cook all sides, until the beef is medium-rare, about 15 minutes.
Serve fajita kebabs over cooked rice with an accompaniment of warm tortillas, salsa, guacamole, and sour cream. Garnish with additional cilantro sprigs.
Yield: 8 servings