Steak Fajita Kabobs

20 Min.
6 Min.
4
Ingredients
2
pounds sirloin steak cut into 2-inch cubes
2 pounds sirloin steak cut into 2-inch cubes
1
teaspoon ground cumin
1 teaspoon ground cumin
2
teaspoons lime zest
2 teaspoons lime zest
½
teaspoon garlic powder
½ teaspoon garlic powder
¼
cup chopped cilantro, optional
¼ cup chopped cilantro, optional
1
tablespoon chili powder
1 tablespoon chili powder
2
tablespoons minced jalapeno, optional
2 tablespoons minced jalapeno, optional
2
tablespoons freshly squeezed lime juice
2 tablespoons freshly squeezed lime juice
¼
cup vegetable oil
¼ cup vegetable oil
1
tablespoon Better Than Bouillon® Roasted Beef Base
1 tablespoon Better Than Bouillon® Roasted Beef Base
2
bell peppers cut into 2-inch cubes
2 bell peppers cut into 2-inch cubes
1
large red onion cut into 2-inch cubes
1 large red onion cut into 2-inch cubes
Directions
  1. Preheat the grill to 425°F.
  2. Mix the cumin, lime zest, garlic powder, cilantro, chili powder, jalapeno, lime juice, oil, and Roasted Beef Base into a bowl; whisk to combine. Remove a ¼-cup of the marinade and reserve. Add the steak to the bowl and marinate the meat for 15 minutes.
  3. Carefully thread the meat, peppers, and red onions, alternating each, onto 4 large metal skewers.
  4. Place the skewers directly onto the grill, baste with the reserved marinade and grill for 2 minutes per side.
  5. Serve with your favorite fajita sides.
Try with mushrooms, zucchini and squash or any other favorite vegetable. Also, try this dish with Better Than Bouillon® Organic Roasted Beef Base. If you have time, allow your meat to marinate in the refrigerator for 2 or more hours before grilling.

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