3-Way Party Fajitas Kebab
Ingredients
-
2
lb
boneless, skinless chicken thighs (905 g)
-
2
lb
skirt steak (905 g)
-
2
lb
boneless pork shoulder (905 g), thinly sliced
-
2 ½
tbsp
salt, divided
-
1 ½
tbsp
black pepper, divided
-
2
tbsp
paprika
-
2
tbsp
chili powder
-
2
tbsp
cumin
-
6
cloves garlic, minced
-
½
cup
lime juice (120 mL), plus more for serving
-
2
large white onions, halved
-
1
large white onion, sliced
-
1
green bell pepper, sliced
-
1
red bell pepper, sliced
-
1
yellow bell pepper, sliced
-
2
tbsp
olive oil
-
10
corn tortillas, medium
-
1
cup
guacamole (230 g)
-
1
cup
sour cream (230 g)
-
1
cup
pico de gallo (240 g)
Instructions
-
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!