Beef Fajita Shish Kabobs

Course Dinner
Servings 12 12 inch kabobs
Author A Bountiful Kitchen


  • 2 .5 lbs red meat: steak or wild game
  • wood or metal skewers*

for marinade:

  • 2 limes
  • 2 tablespoons Trader Joe's Chile lime Seasoning* or 1 tablespoon sea salt and 2 tablespoons chili powder
  • 1 teaspoon ground pepper
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 2 cloves garlic or 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil

for shish kabobs:

  • 2 red bell peppers
  • 1 orange bell pepper
  • 1 yellow bell pepper
  • 1 green  bell pepper
  • 1 onion or 2 cups onion chunks I prefer sweet onions such as Vidalia or Walla-Walla
  • 2 teaspoons Trader Joe's Chile Lime Seasoning or 1 teaspoon sea salt and 1 teaspoon chili powder
  • 2 tablespoons olive oil


The day before or early in the day before serving:

  1. Cut the meat into 1 1/2 inch chunks and combine the meat and marinade ingredients in a shallow container with lid or a gallon size Ziplock bag. 
  2. Marinate the meat for 2-24 hours in refrigerator.
  3. Also, if using wood skewers, soak in a 9x13 pan with a little water so they won't burn while cooking. 
  4. Cut up the vegetables in large chunks, about 1-1 1/2 inch squares.
  5. Toss veggies in a large bowl with 2 teaspoons Trader Joes Chili Lime Seasoning or 1/2 teaspoon salt and 1 teaspoon chili powder and 2 tablespoons olive oil. Set aside.
  6. When ready to assemble the shish kabobs, drain the meat from the marinade and discard.
  7. Thread the marinated meat and veggies on the skewers, allowing for shrinkage of both while grilling.
  8. Turn the grill to medium-high heat or,  on a temperature controlled grill to 400 degrees. Cook the prepared shish kabobs for about 3-4 minutes per side, turning once for medium doneness.
  9. Remove from heat and serve immediately or wrap in foil to keep warm until ready to serve. 

Recipe Notes