Love fajitas, but don’t want to deal with multiple skillets and a smoky kitchen? Take it outside! These grill basket fajitas keep all the ingredients separate so everyone can have their favorite Tex-Mex combinations without creating extra mess — plus the grill adds a yummy char to everything.
| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Kosher salt
- One 1 1/2- to 2-pound skirt steak, sliced into 1-inch strips
- 3 tablespoons olive oil
- 3 bell peppers or poblano peppers, sliced into 1-inch strips
- 1 yellow onion, sliced into rounds
- 2 chicken breasts (6 to 8 ounces each), sliced into 1-inch strips
- Ten to twelve 8-inch flour tortillas
- Serving suggestions: sour cream, shredded Cheddar, salsa, hot sauce, cilantro, sliced avocado, lime wedges
Instructions
- Prepare a grill for medium-high heat.
- Place a grill basket on a baking sheet. Mix together the cumin, oregano, smoked paprika, cayenne and 2 teaspoons salt in a small bowl. Add the steak to a large bowl and drizzle with 1 tablespoon oil. Sprinkle a third of the spice blend on the steak and toss until coated. Transfer the steak to one side of the grill basket. Repeat the process first with the peppers and onion, placing them in the middle of the grill basket, and then with the chicken, arranging it on the remaining empty side of the grill basket; try to keep the rows mostly separate (they can overlap slightly). Close and secure the grill basket.
- Put the grill basket on the grill and let cook, flipping once, until everything starts to brown and caramelize, and an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F, 4 to 6 minutes per side. Remove from the grill, place on a clean baking sheet and open the basket, letting it rest for 5 to 10 minutes. Meanwhile, grill the tortillas until they start to char slightly, about 30 seconds per side.
- Divide the meats and vegetables among the tortillas. Serve with desired toppings.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 685 |
| Total Fat | 32 g |
| Saturated Fat | 9 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 49 g |
| Cholesterol | 133 mg |
| Sodium | 815 mg |
| Serving Size | 1 of 6 servings |
| Calories | 685 |
| Total Fat | 32 g |
| Saturated Fat | 9 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 49 g |
| Cholesterol | 133 mg |
| Sodium | 815 mg |
Reviews
Not sure it’s such a good idea to cook raw chicken next to veggies. You would have to make sure everything is well done.
Can’t wait to try this!
Tasty and easy recipe. Cooked everything with a grill pan- first the seasoned veggies, then steak, then chicken. Put all the cooked meat/veggies over tortilla chips and added cheese and olives. Popped this into the oven until the cheese melted. Great Nachos!!
Great recipe the whole family enjoyed
5 minutes per side was no where near done. We went almost 15-20 minutes and a touch of microwave. Note that the coals need to be in a donut orientation so the hottest parts of the grill is where the chicken and beef are being cooked, not the vegetables. This, of course, depends on the shape of your grill basket.
That said, it was very tasty. Next time we will grill the steak after marinating overnight and prepare it separately. The chicken and vegetables will remain in the grill basket.
Made these with just beef and they were delicious. Making them again with just chicken. Great and really easy recipe!
Super easy and pretty quick. Really depends on how you like your veggies and steak. I prefer the veggies alittle softer, so I grilled about 7 minutes per side and used venison tenderloin ☺️
Disclaimer….haven’t made this…BUT, only five minutes? Is that done??
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