Steak Fajita Kabobs are loaded full of flavor! Tender pieces of sirloin steak are submerged in a fajita marinade. Layered with seasoned bell peppers and onions on a kabob, the steak is flavorful and juicy! Grill to perfection and bursting of classic fajita flavors.
- 2 pounds of Certified Piedmontese beef kabobs, cut in half
- 1 1/2 cups Fajita Marinade
- 3 bell peppers, cut into 2-inch pieces (I like to use different colors such as green, orange and red bell peppers for variety)
- 1 onion, cut into 2-inch pieces
Fajita Marinade
- 6 fl oz pineapple juice
- 1/2 cup extra virgin olive oil
- 1 tablespoon lime juice
- 1 tablespoon chopped garlic
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 2 teaspoons salt
Marinate the sirloin steak in 1 cup of the Fajita Marinade for at least 30 minutes and up to 8 hours in advance. Quickly toss the chopped bell pepper and onion pieces in the remaining 1/2 cup of marinade about 10-15 minutes prior to building your kabobs.
Build your kabobs by layering 3 pieces of steak and 6 pieces of vegetables on each skewer. I like to use the ratio of 2 pieces of vegetables per 1 piece of meat.
Preheat your grill to medium heat. Grill the steak fajita kabobs for about 5-6 minutes on each side, flipping once, until desired doneness is achieved. 145 degrees for a medium steak temperature doneness. Enjoy!