Fajita Kabobs


  • 1/3 cup A-1 steak sauce
  • 1 can green chilies, diced
  • 2 Tbsp. lime juice
  • 1 lb. top round or flank steak, thinly sliced across the grain
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  • 2 medium red or green peppers, cut into 1/2 inch pieces
  • 2 small onions, cut into wedges


In a blender, blend the steak sauce, chilies and lime juice together and pour over the steak. Marinate the steaks for at least 1 hour or longer. Thread the steak, peppers and onions on the skewers and grill or broil until the desired doneness. Use the leftover marinade to baste the kabobs while they are cooking.

By Robin from Washington, IA


October 31, 20080 found this helpful

This looks yummy! We just cut up and stored half an elk, and will try this marinade with the elk steak.

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