Fajitas

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This is the time of year when grilled meat tastes so good. We grill occasionally during the winter, but it tastes so good when you can just mosey on out to the deck and throw something on the grill -- much better than putting on boots and grilling in the dark.

This is a recipe I've had for at least fifteen years. I use it several times a year -- probably four or five, with either steak of chicken. It always turns out great and there are never any leftovers. The boys and Doug especially love it -- I'd be just as happy with veggie fajitas, but I'm not as big a meat eater as they are.

I use flank steak, or skirt steak, or boneless, skinless chicken breasts. You can't go wrong with either and sometimes I do both. Half the recipe will marinate two skirt steaks, or one regular flank steak or six boneless breasts. I use the whole recipe to do both steak and chicken, because I marinate them separately.

I serve these with sauteed peppers and onions, sour cream, cheese, salsa, and sometimes guacamole for a treat (salsa and guacamole recipes here).

Even though the recipe says marinate for 24 hours,
I usually pour the marinade on in the morning and refrigerate until grill time.


Chicken or Steak Fajitas

⅔ cup olive oil
½ cup lime juice
2 T. minced garlic
4 t. cumin
4 t. coriander or cilantro*
½ t. allspice
1 t. salt
1 t. pepper
3 lbs. meat (chicken or steak)
warm flour tortillas


Mix marinade ingredients.
Place meat and marinade in a dish or bag
and sit at room temperature for 1 hour
or in the refrigerator for 24 hours.
Remove meat from refrigerator 30 minutes before grilling.
Grill meat until done.
Slice thinly, across the grain, and top with topping ingredients on tortillas.

* Because I do not like the taste of coriander,
I have only ever used fresh cilantro in this recipe.

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