The flavor of the crisp charred veggies, pungent aroma of seasonings, the tender grilled meat, and wide array of condiments make it just about the perfect grilled food. I love fajitas.
Fajitas are a Summer time food to me. However, after being snowed and iced in for two weeks (kids haven't been to school since Feb 13th), I needed a taste of Summer! So I made fajitas on one of our kamado grills yesterday afternoon.
I have a favorite fajita marinade recipe that I have used for years and years. But I have come up with this fajita seasoning that I like a little bit better because I can make it ahead to have on hand. This dry rub also works great on tacos, grilled shrimp, and chicken. You can apply it directly to meats as a dry rub or you can make a quick marinade with it for meats and vegetables.
Note: The last 4 ingredients are adjustable and should be 1 teaspoon total of chile (not chili) powders in whatever combination you like. If you like a mild rub, you can use just ancho. If you want hotter, use more cayenne and chipotle for your 1 teaspoon. If you like smoky, go with ancho and chipotle.
NMT Fajita Seasoning and Dry Rub
makes 1/4 cup
- 1 tablespoon chili powder
- 1/2 tablespoon seasoned salt
- 1 teaspoon paprika
- 1 teaspoon granulated garlic
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground corriander
- 1/2 teaspoon dried lemon peel
- 1/4 teaspoon ancho chile powder
- 1/4 teaspoon chipotle chile powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon green chile powder
- Mix all ingredients in a small bowl.
- Store in an airtight container for up to six months.
- Sprinkle directly on meats, seafood, and vegetables. Make into a fajita marinade by adding 1.5 tablespoons to 1/2 cup oil, 1/4 cup beer, and 1/4 cup lime juice.
|Grilled tortillas taste so much better than ones warmed up in a microwave. Just about 10-15 seconds over a hot fire, just until they start to puff up slightly. I do them first before the grates get all gunked up.|
This time I used the seasoning in a marinade for a 1 1/4 lb skirt steak. It was labeled as "outside" skirt steak but I'm pretty sure it was the usual inside skirt steak since outside is pretty hard to find. How long did I marinade it? Long enough to take "Ramsay the BBQ pit pup" to the park and to puppy training, so about 3-4 hours. Then I put it and some marinated bell peppers and onions on a 450°F grill over direct heat.
|Don't be alarmed when you get a lot of smoke from the marinade dripping onto the hot coals. I shook off the excess but some is still going to come off. Just shut the grill lid to avoid flare ups and it will calm down in a minute or so.|
|I used the Craycort vegetable wok that fits into the Craycort cast iron grate system pictured here. You could also use a vegetable grill basket, a small skillet, or a griddle.|
|I cooked the skinny strip for about 3 minutes a side at 450°F and the thicker ends were more like 4 to 4 1/2 minutes per side.|
|Now that is a "winter funk buster"!|
|Sliced and served with the grilled vegetables and our "homemade instant Tex-Mex rice", such a Summery plate.|
What is your favorite dish to bust you out of the Winter blahs?
[Standard FTC Disclaimer] Craycort is an equipment sponsor of Nibble Me This. In fact, they were the FIRST sponsor of my blog from way back when I first started 6 years ago. It is great being sponsored by a product that you 100% believe in. Thanks, Rolf (owner)!