Steak Fajita Kabobs

Recipe

Main Dish
Steak Fajita Kabobs

Primary Media

Grilled vegetables and steak on metal skewer

User Rating

4.33 out of 5 stars
Rate it:
3 ratings

Recipe Data

4
Servings
40min
Prep
50min
Total

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Description

This fajita kabob recipe is packed with fresh flavor, thanks to the homemade chimichurri sauce.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
1 lbs.top sirloin steak, cut into 1-1/2-inch pieces
1 tbsp.Hy-Vee Mexican-style fajita seasoning
c.fresh cilantro
c.fresh parsley
¼ c.Gustare Vita olive oil
2 tbsp.Hy-Vee red wine vinegar
2 tsp.fresh lime juice
1 clove(s)garlic
½ tsp.Hy-Vee red pepper flakes
1white or yellow onion, cut into wedges
1red bell pepper, seeded and cut into 1-1/2-inch squares
1yellow bell pepper, seeded and cut into 1-1/2-inch squares
1green bell pepper, seeded and cut into 1-1/2-inch squares

Things To Grab

  • Shallow dish
  • Food processor
  • Charcoal or gas grill
  • 10-inch metal or wooden skewers
  • Meat thermometer

Directions

  1. Place steak in shallow dish; rub with fajita seasoning. Cover and chill 30 minutes.

  2. Combine cilantro, parsley, olive oil, vinegar, lime juice, garlic, and red pepper flakes in a food processor for chimichurri sauce. Cover and process until well-combined. Let stand until serving time.

  3. Preheat a charcoal or gas grill for direct cooking over medium-high heat. Alternately thread steak, onion, and bell pepper onto 4 (10-inch each) skewers.

    Hyvee Culinary Expert Tip
    If using bamboo skewers, soak skewers in water for 30 minutes before using.
    Hy-Vee Test Kitchen
  4. Grill kabobs for 8 to 10 minutes or until steak reaches desired doneness (130 degrees for medium-rare or 140 degrees for medium). Serve with chimichurri sauce.

Nutrition facts

Servings

390 Calories per serving
1 kabob

Amounts Per Serving

  • Total Fat: 28g
  • Cholesterol: 85mg
  • Sodium: 230mg
  • Total Carbohydrates: 8g
  • Protein: 24g

Daily Values

0%
Vitamin A 35%
0%
Vitamin C 120%
0%
Iron 15%
0%
Calcium 4%

Recipe Source:

Balance May 2018