Grilled Fajita Skewers

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Sastojci

• yellow onion

  1 to 2 onions, quartered

• bell peppers

  6 bell peppers, cut in 1.5” squares

• cubed steak

  38 g

• chicken breast

  38 g

• shrimp

  38 g

• kosher salt

  0.3 tsp

• freshly ground black pepper

  0.3 tsp

• garlic powder

  0.3 tbsp

• chili powder

  0.3 tbsp

• cumin

  0.3 tsp

Upute

1. 1

   Halve the onion then slice both halves into quarters. Cut the bell peppers in 1.5-inch (4-cm) squares.

   0.1yellow onion0.5bell peppers
2. 2

   Place the steak, chicken, and shrimp each in their own gallon-sized zip-top bag. Add 1 teaspoon salt, 1 teaspoon pepper, 1 tablespoon garlic powder, 1 tablespoon chili powder, and 1 teaspoon cumin to each bag. Close the bags and shake until evenly coated.

   38 gcubed steak38 gshrimp0.3 tspkosher salt0.3 tspfreshly ground black pepper0.3 tbspgarlic powder0.3 tbspchili powder0.3 tspcumin
3. 3

   Assemble the skewers by threading alternating pieces of onion, bell pepper, and steak, chicken or shrimp (use one type of protein per skewer as they have different cook times) onto the skewers.

   0.1yellow onion0.3 tspfreshly ground black pepper38 gcubed steak38 gshrimp
4. 4

   Grill the skewers over medium-high heat, flipping once, until the internal temperatures reach155ºF (70ºC) for the steak, 165ºF (75ºC) for the chicken, and 145ºF (65ºC) for the shrimp.

   38 gcubed steak38 gshrimp
5. 5

   Enjoy!