Steak Fajita Kabobs are a fun, flavorful way to enjoy fajitas during grilling season. Tender, fajita-seasoned steak threaded with onions and bell peppers on skewers and grilled until slightly charred and juicy.
Now that pasta-salad weather has arrived, it’s officially grilling season. The warm days have me avoiding the oven and heading straight for the grill. These Steak Fajita Kabobs deliver the classic fajita flavors—lime, chili, cumin, and garlic—without heating up the kitchen. They’re quick to prep and cook and make a great weeknight or weekend meal.
On particularly hot days we try to keep the house cool naturally, but sometimes you have to give in and flip on the A/C. Even so, firing up the grill is always preferable to turning on the oven. After a few rounds of brats and burgers this summer, these kabobs were the first full recipe I tested—and they were a hit.
I’m not usually a huge fan of raw bell peppers, but I love them grilled. When they blister and char a bit, their sweetness comes through and they become irresistible. These kabobs highlight that charred flavor alongside juicy sirloin pieces and tender red onion.
These Steak Fajita Kabobs work as a complete meal on their own, but you can also serve them in warm tortillas as traditional fajitas or alongside rice for a heartier plate. I paired mine with grilled sweet potato wedges for a balanced summer dinner.
Grilling keeps the kitchen cool and gives the vegetables and steak a delicious smoky edge. Marinate the beef and vegetables for at least 30 minutes—overnight if you have the time—to deepen the flavor. When the grill is hot, assemble the skewers and cook just a few minutes per side so the steak stays juicy.
Steak Fajita Kabobs
Ingredients
- 2 medium sirloin steaks, cubed
- 1 red bell pepper, de-seeded and cut into squares
- 1 orange bell pepper, de-seeded and cut into squares
- 1 yellow bell pepper, de-seeded and cut into squares
- 1 red onion, sliced
For the marinade:
- 1/4 cup olive oil
- Juice of 1 lime
- 2 tsp chili powder
- 1 tsp cumin
- 3 garlic cloves
- 1/2 tsp salt
- Metal skewers
Instructions
- Place the cubed steak and prepared vegetables in a large bowl.
- In a small bowl, whisk together the olive oil, lime juice, chili powder, cumin, minced garlic, and salt to make the marinade.
- Pour the marinade over the beef and vegetables and toss to coat evenly.
- Marinate for at least 30 minutes, or up to overnight in the refrigerator for more flavor.
- When ready to cook, preheat your grill to medium-high heat.
- Thread the steak and vegetables onto metal skewers, alternating pieces.
- Grill the skewers 2–3 minutes per side, turning about three times, until the steak is cooked to your liking and the vegetables are slightly charred.
- Serve immediately. Enjoy as-is, in warm tortillas, or with rice or grilled sweet potatoes.
Nutrition
Carbohydrates: 10 g |
Protein: 26 g |
Fat: 19 g
Mention @greensnchocolate to let me know!