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97% would make again

Grilled Fajita Skewers

Tasty Team

Ingredients

for 12 servings

  • 1 onion, quartered
  • 6 bell peppers, cut in 1.5 inch (4 cm) squares
  • 1 lb cubed steak (455 g)
  • 1 lb chicken breast (455 g), cubed
  • 1 lb shrimp (455 g), deveined and peeled with the tail on
  • 3 teaspoons salt, 1 teaspoon per protein
  • 3 teaspoons pepper, 1 teaspoon per protein
  • 3 tablespoons garlic powder, 1 tablespoon per protein
  • 3 tablespoons chili powder, 1 tablespoon per protein
  • 3 teaspoons cumin, 1 teaspoon per protein

Nutrition Info

  • Calories 224
  • Fat 5g
  • Carbs 10g
  • Fiber 2g
  • Sugar 4g
  • Protein 32g

Estimated values based on one serving size.

Preparation

  1. Slice onion in quarters, and bell peppers in 1.5 inch (4 cm) squares.
  2. Place each meat in a gallon sized plastic bag and cover with dry ingredients. Close the bag and shake until evenly coated.
  3. Prepare skewers by layering onion, bell pepper, and protein. (Be sure not to mix proteins on the same skewer, as they have different cook times.)
  4. Grill the skewers over medium-high heat, flipping once, until the protein’s internal temperatures are as follows: Steak - 155ºF (70ºC),
  5. Grill the skewers over medium-high heat, flipping once, until the protein’s internal temperatures are as follows: Chicken - 165ºF (75ºC)
  6. Grill the skewers over medium-high heat, flipping once, until the protein’s internal temperatures are as follows: Shrimp - 145ºF (65ºC)
  7. Enjoy!

Ingredients

for 12 servings

  • 1 onion, quartered
  • 6 bell peppers, cut in 1.5 inch (4 cm) squares
  • 1 lb cubed steak (455 g)
  • 1 lb chicken breast (455 g), cubed
  • 1 lb shrimp (455 g), deveined and peeled with the tail on
  • 3 teaspoons salt, 1 teaspoon per protein
  • 3 teaspoons pepper, 1 teaspoon per protein
  • 3 tablespoons garlic powder, 1 tablespoon per protein
  • 3 tablespoons chili powder, 1 tablespoon per protein
  • 3 teaspoons cumin, 1 teaspoon per protein

Nutrition Info

  • Calories 224
  • Fat 5g
  • Carbs 10g
  • Fiber 2g
  • Sugar 4g
  • Protein 32g

Estimated values based on one serving size.

Preparation

  1. Slice onion in quarters, and bell peppers in 1.5 inch (4 cm) squares.
  2. Place each meat in a gallon sized plastic bag and cover with dry ingredients. Close the bag and shake until evenly coated.
  3. Prepare skewers by layering onion, bell pepper, and protein. (Be sure not to mix proteins on the same skewer, as they have different cook times.)
  4. Grill the skewers over medium-high heat, flipping once, until the protein’s internal temperatures are as follows: Steak - 155ºF (70ºC),
  5. Grill the skewers over medium-high heat, flipping once, until the protein’s internal temperatures are as follows: Chicken - 165ºF (75ºC)
  6. Grill the skewers over medium-high heat, flipping once, until the protein’s internal temperatures are as follows: Shrimp - 145ºF (65ºC)
  7. Enjoy!

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