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 top round London broil beef steak (1 1/2 inches thick, cut into 2-inch chunks; filet mignon, sirloin or strip steaks may be substituted)
- Garnish: fresh cilantro
Gather the ingredients.
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 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.
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.
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.