Fajita Kabobs

Meat and vegetable kabobs grilled on skewers, on a tray with grilled soft tortillas and salsa


  • ½ lb. sirloin steak, cut into 1-2” strips
  • ½ lb. boneless skinless chicken breasts, cut into 1-2” strips
  • 1 Tbsp. vegetable oil
  • 2 Tbsp. dry fajita seasoning
  • 1 bell pepper, any color, cut into 1” pieces
  • 1 medium yellow onion, cut into ½” wedges
  • 8 soft flour tortillas for fajitas (6”)
  • 8 (12”) metal skewers
  • Sour cream, if desired


  1. Place steak and chicken in separate medium bowls; drizzle each with half of the oil and toss to coat. Sprinkle each with 1 tablespoon of the dry mix and toss to coat. Cover dishes and refrigerate 30 minutes to 2 hours.
  2. Heat gas or charcoal grill to medium heat. Thread steak on 4 skewers and chicken on 4 skewers, alternating with pieces of pepper and onion.
  3. Wrap tortillas in foil and place package on warming rack or cool place on grill. Or warm tortillas in microwave as directed on package.
  4. Place skewers on grill. Cook 5-6 minutes per side or until steak reaches desired doneness and chicken is no longer pink in center or until internal temperature reaches 165°F. If steak is done before chicken, remove from grill and cover with foil to keep warm.
  5. Serve 1 skewer of meat and vegetables with each tortilla. Top with sour cream.