Pork Fajita Kabobs Recipes

Steps:

• Slice the skirt steak into roughly 3-inch (7-cm) pieces. Transfer the pieces to a medium bowl.
• Thinly slice the pork shoulder, then transfer the pieces to a separate medium bowl.
• Pound the chicken thighs flat, then slice them in quarters. Transfer the pieces to a third medium bowl.
• In a small bowl, combine 2 tablespoons salt, 1 tablespoon pepper, paprika, chili powder, cumin, garlic, and lime juice. Stir until there are no lumps.
• Evenly divide the marinade among the 3 bowls of chicken, steak, and pork.
• Toss the meats until they are evenly coated, then refrigerate for at least 30 minutes.
• Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
• Place 3 onion halves in the middle of the baking sheet, then insert a skewer in each onion, evenly spaced, near the inner edges.
• Thread a piece of chicken onto one skewer, then a piece of steak onto the second, followed by a piece of pork onto the third. Repeat with the rest of the meat.
• Secure another onion half onto the tops of the skewers to hold the towers together.
• Bake for about 1½ hours, until the meat is slightly brown on the edges.
• Increase the oven temperature to 450°F (230°C).
• On one side of the baking sheet, toss the bell peppers and sliced onion with the remaining ½ tablespoon of salt, remaining ½ tablespoon of pepper, and the oil.
• On the other side of the baking sheet, spread out the tortillas. Cover the tortilla side with foil.
• Bake for 15 minutes, until the edges of the meat and the vegetables are slightly charred.
• Slice your meat of choice into a tortilla, add vegetables, and top with guacamole, sour cream, pico de gallo, and a squeeze of lime.
• Enjoy!

Steps:

• Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the pork chops in a container with the oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes up to 2 hours before cooking.
• Heat a cast-iron skillet over medium-high heat until hot. Toss the peppers and onions in a bowl with the oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot skillet and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
• Prepare an outdoor grill for medium-high heat.
• Lightly brush the grill grates with oil and grill the pork chops until marked and cooked through, 4 to 5 minutes per side. Transfer to a cutting board, let rest for 10 minutes and then thinly slice.
• Serve with the warm tortillas peppers and onions, guacamole, sliced pickled jalapenos, lime wedges, shredded pepper jack cheese, salsa, chopped scallions, sour cream.
• Copyright 2016 Television Food Network, G.P. All rights reserved.

Steps:

• Cut chicken into 1-inch strips, then cut each strip into 1-inch chunks. Mix in medium bowl with taco seasoning mix and oil; set aside.
• Cut tops and bottoms off bell peppers. Remove seeds and ribs, and cut each pepper into 1-inch chunks; set aside. Peel and cut onion into 1-inch chunks; set aside. Alternately thread chunks of seasoned chicken, bell peppers and onion onto skewers.
• Heat gas or charcoal grill. Place skewers on grill over medium-high heat. Cover grill; cook skewers 4 to 5 minutes on each side or until chicken is no longer pink in center.
• Serve with tortillas and any of your favorite fajita fixings or on top of a salad.

Steps:

• Mix all ingredients together.
• Use to marinade your meat for several hours. I let it soak for about 24 hours.
• Cook meat as desired.

Steps:

• Cut pork into 4x1/2x1/4-in. strips; set aside. In a bowl or resealable plastic bag, combine orange juice, vinegar, garlic, oregano, cumin, seasoned salt and hot pepper sauce; mix well. Add pork; cover or close bag and chill for 1-2 hours. , In a skillet over medium heat, cook pork with marinade, onion and green pepper in oil until pork is not longer pink and vegetables are tender; drain., Place about 3/4 cup filling down the center of each tortilla; top with lettuce, tomatoes, salsa and sour cream if desired. Fold in sides of tortillas and serve immediately.