Beef Steak and BBQ Chicken Fajitas

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Servings: 6 - 8

If you're planning something more interesting than just grilled meat at a grill party, a fajita is a perfect choice. This Tex-Mex dish is traditionally served for large groups. Grilled meat (in this case, two types – chicken breast and beef skirt steak) is sliced into thin strips and served on individual plates with grilled vegetables and other toppings, such as grated cheese, sour cream, and guacamole. Each guest assembles their own fajitas, spooning the fillings onto a tortilla. To infuse the meat with the wonderfully spicy flavor typical of Latin American cuisine, marinate it in lime juice, chili powder, and other spices beforehand.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g skirt steak, cut into 10-15 cm pieces.
450 g of skinless and boneless chicken breasts
2 tbsp vegetable oil + extra for frying
Grated zest and juice of 1 lime
1 clove of garlic, grated
1 tbsp. chili powder
2 tsp ground cumin
1 teaspoon ground coriander
1 teaspoon dark brown sugar
3 sweet peppers (different colors), cut in half lengthwise and seeded
2 large onions, sliced into 1cm thick rings.
12 - 16 small wheat tortillas
A mixture of shredded Mexican cheeses, sour cream, salsa and guacamole, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tortilla, beef, chicken breasts, sweet pepper, lime zest, salsa sauce, chili seasoning, coriander, cumin

Cooking the dish according to the recipe:

In a small bowl, combine the vegetable oil, lime zest and juice, garlic, chili powder, cumin, coriander, brown sugar, 1 teaspoon salt, and a pinch of freshly ground black pepper. Place the steak in a medium bowl. Place the chicken breasts between two pieces of plastic wrap and pound them on both sides with the flat side of a meat mallet or a heavy skillet until 1 cm thick. Transfer to a separate bowl. Divide the marinade between the steak and chicken and mix thoroughly. Refrigerate for 30 minutes.
Preheat the grill to medium-high heat. Brush the grates with vegetable oil. Remove the steak and chicken from the marinade and season with salt. Grill, covered, for 3-5 minutes per side for the steak and 6-7 minutes per side for the chicken. Transfer the steak and chicken to a cutting board and let rest for 10 minutes.

Meanwhile, brush the bell peppers and onions with vegetable oil and season with salt. Cover and cook, turning, until blackened by the grill marks, 6-8 minutes. Transfer to a cutting board. Wrap the tortillas in foil and grill, turning once, for 5 minutes. Slice the bell peppers and onions. Cut the steak and chicken into strips. Serve the meat and vegetables with flatbreads and various toppings.

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