Mexican Fajita Kebabs

Mexican Fajita Kebabs on a platter

The Spruce Eats / Cara Cormack

Prep: 20 mins
Cook: 15 mins
Marinate Time: 12 hrs
Total: 12 hrs 35 mins
Servings: 4 servings
Yield: 8 kebabs
Nutrition Facts (per serving)
872 Calories
57g Fat
18g Carbs
69g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 872
% Daily Value*
Total Fat 57g 73%
Saturated Fat 19g 94%
Cholesterol 264mg 88%
Sodium 381mg 17%
Total Carbohydrate 18g 7%
Dietary Fiber 2g 8%
Total Sugars 8g
Protein 69g
Vitamin C 145mg 727%
Calcium 93mg 7%
Iron 7mg 39%
Potassium 904mg 19%
*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.

Mexican Fajita Kebabs/Tester Image

"These beefy skewers feed a crowd and make cooking fajitas easy since the vegetables and beef cook together. I served them with tortillas, guacamole, salsa and a crunchy slaw." —Danielle Centoni

A Note From Our Recipe Tester


  • 1/4 cup olive oil

  • 1/4 cup freshly squeezed lime juice

  • 1/4 cup coarsely chopped fresh cilantro

  • 1 tablespoon balsamic vinegar, more to taste

  • 1 1/2 teaspoons dried  oregano

  • 3/4 teaspoon ground cumin

  • 4 cloves garlic, minced

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

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

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

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

  • 2 pounds London broil, cut into 1-inch chunks

  • Fresh cilantro leaves, for garnish

Steps to Make It

  1. Gather the ingredients.

    Mexican Fajita Kebabs ingredients in bowls

    The Spruce Eats / Cara Cormack

  2. In a large zip-top bag, combine the oil, lime juice, cilantro, vinegar, oregano, cumin, garlic, chile pepper, if using. Massage the ingredients in the bag to combine. Alternatively, use a medium bowl.

    Olive oil, lime juice, cilantro, balsamic vinegar, garlic, oregano, and cumin in a plastic bag in a glass bowl

    The Spruce Eats / Cara Cormack

  3. Add the bell peppers, onion, and steak to the bag. Massage to coat all the ingredients. Squeeze out the air in the bag, seal, and refrigerate at least 8 hours, preferably overnight.

    Meat, vegetables with the marinade in a plastic bag

    The Spruce Eats / Cara Cormack

  4. Soak wooden bamboo skewers in cold water for 30 minutes to 1 hour prior to assembling the kebabs. Alternatively, use metal skewers to skip soaking.

    Prepare a gas or charcoal grill to medium heat (350 F to 375 F).

    Wooden skewers in a baking dish with water

    The Spruce Eats / Cara Cormack

  5. To assemble kebabs, thread 2 skewers through the beef and vegetables, beginning with the beef and alternating with the vegetables. The double skewers will make the kebabs easier to turn on the grill. Discard the marinade.

    Beef and vegetables on wooden skewers on a plate and in a plastic bag

    The Spruce Eats / Cara Cormack

  6. Grill kebabs turning frequently, until the beef is medium-rare (130F to 140F), 10 to 15 minutes.

    Garnish with fresh cilantro leaves and serve.

    Mexican Fajita Kebabs on a platter

    The Spruce Eats / Cara Cormack


  • If using wooden skewers, we recommend soaking them for about 30 minutes to 1 hour 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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