Best Tasting, Fajita Beef Kabobs

Easy grilling with a superb and unrivaled outdoor taste.

Nothing beats the taste of grilled beef kabobs. And there aren’t too many fine meals that come together so effortless either.

A little prep time of cutting the beef sirloin, top round or tenderloin into sections of about 1-inch x 1/2-inch along with a few savory vegetables is all the time you need in preparing this one. Well, you gotta whip up the marinade of course and thread the skewers too but after that, it’s a quick trip to the hot grill and in no time flat, you’re on your way to some fine eating. Be sure to cut the vegetables (like onions, bell pepper, squash, mushrooms, cherry tomatoes, etc.) the same diameter as the beef. And be sure to place the onion and bell pepper directly next to the meat for added flavor.

I let the beef marinate about an hour and brush it on as the kabobs grill away. Be sure to place the kabobs over a hot fire and watch carefully, it won’t take no time at all. Why, I bet you won’t be able to finish your beer.

I can’t wait to try this marinade on chicken wings too. It is outstanding in flavor and made the meat tender and the vegetables extraordinarily tasty.

Fajita Marinade for Kabobs
~works well on chicken too

1 tablespoon reduced sodium soy sauce
1 tablespoon red wine vinegar
1 1/2 teaspoons low sodium Worcestershire sauce
2 garlic toes, minced
1 teaspoon pure clover honey
1 teaspoon dried parsley flakes
2 teaspoons fajita seasoning
1/4 teaspoon course ground black pepper
1/4 cup extra light olive oil

Allow the meat to marinate at least an hour, two would be great. Use the marinade to brush on the kabobs during the first rotation of grilling.

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