Tortillas for these Fajita Kabobs are optional, but the Hickory House Caribbean Kick marinade is a must.
Servings and Ingredients
|½ lbs.||boneless sirloin steak, cut into thin strips|
|½ c.||Hy-Vee Hickory House Caribbean Kick marinade, divided|
|½ lbs.||chicken breasts, cut into thin strips|
|1||green bell pepper, seeded and cut into 1-1/2-inch cubes|
|1||red bell pepper, seeded and cut into 1-1/2-inch cubes|
|1||red onion, cut into 1-1/2-inch cubes|
|4||Hy-Vee fajita-size flour tortillas|
|Hy-Vee sour cream and Hy-Vee salsa, optional|
- Place steak and 1/4 cup marinade in a resealable plastic bag. Place chicken and remaining 1/4 cup marinate in another resealable plastic bag. Seal bags and refrigerate for at least 30 minutes. Discard bags and marinade.
- Alternately thread beef and half of the green bell pepper, red bell pepper and red onion on 2 skewers. Alternately thread chicken and remaining half of the green bell pepper, red bell pepper and red onion on 2 skewers.
- Grill over medium heat 5 minutes. Turn and grill another 4 to 5 minutes or until steak reaches desired doneness and internal temperature of the chicken reaches 165 degrees.
- Place a kabob on the center of each tortilla. Pull out skewer and serve as a fajita. Top with sour cream and salsa, if desired.
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 65mg
- Sodium: 710mg
- Total Carbohydrates: 36g
- Protein: 30g
This light-bodied wine often has bright aromas and flavors of apples, pears, gooseberries, tropical fruits, and melon balanced by strong acidity. Pair dry styles with chicken, light salads, fish, and cheeses like goat cheese. Sweeter styles are best with rich foods like foie gras.