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3-Way Party Fajitas Kebab

3-Way Party Fajitas Kebab

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3-Way Party Fajitas Kebab

15 servingsINGREDIENTS905 g (2 lb) boneless, skinless chicken thighs905 g (2 lb) skirt steak905 g (2 lb) boneless pork shoulder, thinly sliced2 1/2 tablespoons salt, divided1 1/2 tablespoons black pepper, divided2 tablespoons paprika2 tablespoons chili powder2 tablespoons cumin6 cloves garlic, minced120 mL (1/2 cup) lime juice, plus more for serving2  large white onion, halved1  large white onion, sliced1  green bell pepper, sliced1  red bell pepper, sliced1  yellow bell pepper, sliced2 tablespoons olive oil10  corn tortilla, medium230 g (1 cup) guacamole230 g (1 cup) sour cream240 g (1 cup) pico de galloSpecial Equipment3  wooden skewerPREPARATION1. Slice the skirt steak into roughly 3-inch (7-cm) pieces. Transfer the pieces to a medium bowl.2. Thinly slice the pork shoulder, then transfer the pieces to a separate medium bowl.3. Pound the chicken thighs flat, then slice them in quarters. Transfer the pieces to a third medium bowl.4. In a small bowl, combine 2 tablespoons salt, 1 tablespoon pepper, paprika, chili powder, cumin, garlic, and lime juice. Stir until there are no lumps.5. Evenly divide the marinade among the 3 bowls of chicken, steak, and pork.6. Toss the meats until they are evenly coated, then refrigerate for at least 30 minutes.7. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.8. Place 3 onion halves in the middle of the baking sheet, then insert a skewer in each onion, evenly spaced, near the inner edges.9. Thread a piece of chicken onto one skewer, then a piece of steak onto the second, followed by a piece of pork onto the third. Repeat with the rest of the meat.10. Secure another onion half onto the tops of the skewers to hold the towers together.11. Bake for about 1½ hours, until the meat is slightly brown on the edges.12. Increase the oven temperature to 450°F (230°C).13. On one side of the baking sheet, toss the bell peppers and sliced onion with the remaining ½ tablespoon of salt, remaining ½ tablespoon of pepper, and the oil.14. On the other side of the baking sheet, spread out the tortillas. Cover the tortilla side with foil.15. Bake for 15 minutes, until the edges of the meat and the vegetables are slightly charred.16. Slice your meat of choice into a tortilla, add vegetables, and top with guacamole, sour cream, pico de gallo, and a squeeze of lime.17. Enjoy!
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15 servings

INGREDIENTS

905 g (2 lb) boneless, skinless chicken thighs

905 g (2 lb) skirt steak

905 g (2 lb) boneless pork shoulder, thinly sliced

2 1/2 tablespoons salt, divided

1 1/2 tablespoons black pepper, divided

2 tablespoons paprika

2 tablespoons chili powder

2 tablespoons cumin

6 cloves garlic, minced

120 mL (1/2 cup) lime juice, plus more for serving

2 large white onion, halved

1 large white onion, sliced

1 green bell pepper, sliced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

2 tablespoons olive oil

10 corn tortilla, medium

230 g (1 cup) guacamole

230 g (1 cup) sour cream

240 g (1 cup) pico de gallo

Special Equipment

3 wooden skewer

PREPARATION

1. Slice the skirt steak into roughly 3-inch (7-cm) pieces. Transfer the pieces to a medium bowl.

2. Thinly slice the pork shoulder, then transfer the pieces to a separate medium bowl.

3. Pound the chicken thighs flat, then slice them in quarters. Transfer the pieces to a third medium bowl.

4. In a small bowl, combine 2 tablespoons salt, 1 tablespoon pepper, paprika, chili powder, cumin, garlic, and lime juice. Stir until there are no lumps.

5. Evenly divide the marinade among the 3 bowls of chicken, steak, and pork.

6. Toss the meats until they are evenly coated, then refrigerate for at least 30 minutes.

7. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.

8. Place 3 onion halves in the middle of the baking sheet, then insert a skewer in each onion, evenly spaced, near the inner edges.

9. Thread a piece of chicken onto one skewer, then a piece of steak onto the second, followed by a piece of pork onto the third. Repeat with the rest of the meat.

10. Secure another onion half onto the tops of the skewers to hold the towers together.

11. Bake for about 1½ hours, until the meat is slightly brown on the edges.

12. Increase the oven temperature to 450°F (230°C).

13. On one side of the baking sheet, toss the bell peppers and sliced onion with the remaining ½ tablespoon of salt, remaining ½ tablespoon of pepper, and the oil.

14. On the other side of the baking sheet, spread out the tortillas. Cover the tortilla side with foil.

15. Bake for 15 minutes, until the edges of the meat and the vegetables are slightly charred.

16. Slice your meat of choice into a tortilla, add vegetables, and top with guacamole, sour cream, pico de gallo, and a squeeze of lime.

17. Enjoy!

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