Fajita Skewers Recipes

Steps:

• Slice onion in quarters, and bell peppers in 1.5 inch (4 cm) squares.
• Place each meat in a gallon sized plastic bag and cover with dry ingredients. Close the bag and shake until evenly coated.
• Prepare skewers by layering onion, bell pepper, and protein. (Be sure not to mix proteins on the same skewer, as they have different cook times.)
• Grill the skewers over medium-high heat, flipping once, until the protein's internal temperatures are as follows: Steak - 155ºF (70ºC),
• Grill the skewers over medium-high heat, flipping once, until the protein's internal temperatures are as follows: Chicken - 165ºF (75ºC)
• Grill the skewers over medium-high heat, flipping once, until the protein's internal temperatures are as follows: Shrimp - 145ºF (65ºC)
• Enjoy!

Steps:

• Preheat the grill to medium-high heat.
• Combine the steak, cumin, chili powder, garlic powder, salt, and pepper in a medium bowl and mix until the steak is evenly coated.
• Slide a piece of steak down a skewer, followed by a piece of green pepper, red pepper, and onion. Continue until there is a 1-inch gap on the top of the skewer.
• Repeat with the remaining skewers.
• Grease the surface of the grill by rubbing the grates with an oiled paper towel (use tongs to grip!).
• Grill the skewers for 10-15 minutes with the lid closed, flipping them halfway through.
• Enjoy!

Steps:

• Make the marinade. In a large bowl, juice both the limes. Add the oregano, spices, olive oil and garlic, and mix together. Dice the chicken, then get your child to stir it through the marinade, and set aside.
• Prepare the vegetables. Deseeding the peppers and halving the onion is tricky, so do this yourself. Children aged from about seven or above can cut them into chunks using a child-friendly knife.
• Make your skewers. Carefully thread alternate pieces of chicken, peppers and onion onto your skewers. Smaller children might find this a little hard, so the best way is to stab the ingredients and push them up the skewers. When you've used up all the ingredients, set aside. Can be made several hours ahead and chilled until ready to cook.
• Prepare the guacamole. Stone and peel the avocados, then tip into a bowl with the other ingredients. Get your child to use a potato masher to mash everything together and tip into a serving dish.
• Cook the skewers. Heat a barbecue or griddle pan. Cook the skewers for 10-12 mins, turning, until they are cooked all the way through. A child from the age of eight can watch over a griddle and turn the skewers with a pair of tongs. Serve the skewers on heated tortillas with the guacamole, soured cream, chopped coriander, lime wedges on the side and chilli sauce for those who like a touch of spice.

Steps:

• In a large resealable mix together the lime juice, garlic, hot sauce, canola oil and chili powder. Season with salt and pepper to taste. Remove 1 tablespoon of the marinade and set aside.
• Slice the peppers and onions into one inch square pieces. Place in the bag with the marinade. Slice the meat into thin strips against the grain and put into the bag with the marinade and vegetables and mix well to coat everything with the marinade. Place the bag in a large bowl incase it leaks and refrigerate for one and half hours.
• Mix the reserved marinade with the sour cream and refrigerate.
• If using wooden skewers soak in water for 30 minutes before threading on the beef and vegetables.
• Remove the meat and vegetables from the refrigerator and let come to room temperature, about 30 minutes. Thread the beef and vegetables onto the skewers. Each skewer should get 4 pieces each of the pepper and onion and 3 pieces of the beef, alternating as you thread them onto the skewer. Cook the skewers on a grill pan or outdoor grill over medium high heat until meat is medium rare, about 3 to 4 minutes a side. Garnished with the flavored sour cream and cilantro.