A new way to enjoy fajitas at a cookout. Fajita Kabobs mean no plates required, and you still have a hand free!
One thing Wisconsinites know how to do is tailgate.
Baseball. Football. Heck, even college basketball games, will find people staked out in the nearest parking lot with, at a minimum, a grill and beer.
While brats and burgers are the classic tailgating food up here. Sometimes we do like to mix things up. With the food on a stick craze here in Wisconsin, kebabs are a natural choice.
For these Fajita Kabobs (also spelled ‘kebabs’), we marinated classic fajita ingredients (steak, onions, and green peppers) in oil, lime juice, and fajita seasonings. Turns out, that was the easy part.
Confession time: We had to make these kabobs twice. And, I really wish I could tell you that it was because they were so good that we ate them all without taking pictures, or something positive like that.
I think I’ve mentioned before how Tim does all of the grilling around here. I’ve been becoming quite an effective helper though, so I thought it was about time to try my hand at the coals.
We had it all planned out. We had somewhere to be later in the evening, so I’d get everything ready and have the kebabs grilling when he got home. Perfectly timed for a quick bite to eat before running out again.
Sadly to say, even with detailed instructions, I managed to kill the coals.
Five minutes after putting the meat on, I went to check on it and the grill was cold. (Don’t look at me like that. The coals WERE ashy colored and quite hot before I put the meat on. Thanks.)
Tim looked at the situation and, knowing this was for Sunday Supper, immediately sprang into action to stoke up the coals and remedy the situation. But, the clock was ticking. In the end, we ate turkey sandwiches in the car.
So the first ‘making’ was really a more of a ‘starting’.
The second time around, Tim took the tongs.
- ¾ lb beef or venison steak
- 1 large onion
- 1 large green pepper
- 2-3 flour tortillas, cut into 1” strips (optional)
- 6 (10”) kebab skewers
- ¼ c canola oil
- 1 Tbsp lime juice
- ¾ tsp chili powder
- ¾ tsp onion powder
- ¾ tsp oregano, dry
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp black pepper
- ¼ tsp garlic powder
- ¼ tsp salt
- ¼ tsp cayenne powder (optional)
- Cut steak, onion and green pepper into chunks, roughly 1”. Place in a ziplock bag.
- In a small bowl, whisk together marinade ingredients. Pour the marinade in the bag and let the ingredients marinate at least one hour. (Refrigerate if marinating longer than an hour.)
- When you are ready to begin cooking, soak skewers in cool water for 5 min and get your grill going to a medium-high heat.
- Spray tortilla strips with a light coating of cooking spray.
- Skewer meat and veggies, snaking tortilla strips between the items if desired.
- Grill skewers 10 min, flipping once.
- Enjoy alone as easy eats. Dip in salsa, guac, or sour cream. Or, remove items from the skewer and fill up a tortilla to eat them the more traditional way.
In honor of the start of football season, this week the #SundaySupper crew is sharing some creative ideas for this year’s tailgating. Thanks to Lane of Supper For A Steal for hosting this week’s Tailgate Party!
Warm Ups (Appetizers):
- Bacon and Onion Dip by The Girl In The Little Red Kitchen
- Chicken Fajita Dip and Quesadillas by Chocolate Moosey
- Crab Rangoons by Hezzi-D’s Books and Cooks
- Double Cheese Dill Scones by Vintage Kitchen Notes
- Fried Yucca With Pink Sauce by Basic N Delicious
- Grilled Corn Dip by Kudos Kitchen By Renee
- Grilled Gameday Nachos by Supper for a Steal
- Homemade Potato Chips w/ Blue Cheese Sauce by girlichef
- Liptauer Cheese Spread by Magnolia Days
- Mahogany Baked Chicken Wings by The Dinner-Mom
- Mexican Corn Dip by Growing Up Gabel
- Posh Pigs In a Blanket by The Weekend Gourmet
- Pretzel Nuggets by I Run For Wine
- Roasted Garlic & Tomatillo Salsa Verde by Killer Bunnies, Inc
- Savory Baked Pinwheel’s by The Not So Cheesy Kitchen
- Sesame Glazed Cauliflower “Wings” by Cupcakes & Kale Chips
- Stuffed Banana Pepper Bites by Daily Dish Recipes
- Sweet Potato Hummus by Alida’s Kitchen
- Sweet Potato Skins by A Kitchen Hoor’s Adventures
- VJ Catch-erole by My Other City By The Bay
Game Time (Main Dishes and Sides):
- Bacon Burger Sliders by Peanut Butter and Peppers
- Beef on Weck by Healthy. Delicious.
- Carrot Slaw by The Foodie Army Wife
- Cheerwine BBQ Pulled Pork by Nik Snacks
- Chicken, Bacon, Ranch Quesadillas by Cookin’ Mimi
- Chicken, Brie and Apple Turnovers by Shockingly Delicious
- Easy Grilled Chicken Caesar Sandwiches by Momma’s Meals
- French Onion Chicken Sandwiches by Foxes Love Lemons
- Frito Olé by Home Cooking Memories
- Gomoku Treasure Rice by NinjaBaking.com
- Grilled Fajita Kebabs by CuriousCuisiniere
- Hatch Chile Pimento Cheese Burgers by Juanita’s Cocina
- Italian Tuna and Shells Salad by Cindy’s Recipes and Writings
- Pressed Brick Sandwich by That Skinny Chick Can Bake
- Pulled Lamb Barbecue Sandwiches by The Texan New Yorker
- Slow Cooker Buffalo Chicken Soup by Neighborfood
- Smoky Turkey Burgers by Webicurean
- Snorker and Spicy Slaw Sandwiches by Food Lust People Love
- Tandoori BBQ Chicken by Jane’s Adventures in Dinner
- Tortilla Hot Dogs by La Cocina de Leslie
Overtime (Drinks and Desserts):
- Coconut Funfetti Ice Cream Cake by What Smells So Good?
- Funfetti Sugar Cookies by Pies and Plots
- Individual Elvis Pies by Treats & Trinkets
- Portuguese Sangria by Family Foodie
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.