Any Tex-Mex lover is guilty of indulging in the occasional (or maybe not so occasional) fajita. This Mexican favorite is usually served on a soft, floury tortilla— but we’re cutting the carbs and kebabin’ all your favorite ingredients, wrap-free! Instead of blending grilled onion and peppers with steak or another tasty meat, we’re piercing them on skewers and searing each bite on the hot grates.
There are two things that make these fajita kebabs unique: the mushrooms and the dressing. In addition to your chosen meat, every kebab is lovingly complemented with savory Portabellas, adding flavorful umami to enrich any dish. Then there’s the cilantro lime dressing. Need we say more? With a fresh herb base, this green baste contains notes of bitter lime, sharp garlic and sweet maple syrup for the perfect balance we all crave.
Grab your tongs and get ready. These zesty kebabs can transform any picnic into a full-blown fiesta.
- 16 oz Monterey® Portabella mushrooms* (or substitute with Baby Bellas)
- 1 each Red, yellow and orange bell pepper
- 1 large Jalapeño (optional)
- 1 medium Red onion
- 16-32 oz Shrimp (jumbo or large are recommended), steak or chicken (or other meat of your choice)
CILANTRO LIME DRESSING
- 2 cups Fresh cilantro, coarsely chopped
- 1 Garlic clove, peeled and sliced
- ¼ cup Lime juice
- 2 tsp Maple syrup or honey
- ½ tsp Ground coriander
- ½ tsp Sea salt
- ½ cup Extra virgin olive oil
*Our Monterey® Sliced Baby Bella, whole Portabella mushrooms, and Portabella caps are also available nationwide in High Vitamin D varieties, in both 8 oz and 16 oz packages. Check out where you can buy your vitamin-rich mushrooms here.
- Rinse your bell peppers and slice in half. Remove seeds from the center and cut into 1” wide long strips before cutting each strip into two or three squares. If you want to add a pop of heat, cut your Jalapeño pepper into 3/8” wide rounds, leaving the seeds intact.
- Peel and slice your red onion down the center. Turn one half with the flat side down and slice large chunks, creating wide half-moon shapes. Leave a few layers intact, so that two or three slices of the onion layer still kiss for easy clustering on your skewer.
- Clean your mushrooms with our tips for preparing mushrooms here. Cut each Portabella into 1” cubes. If using Baby Bellas, cut them in half, down the center.
- Prepare your chosen meat. If using chicken or steak, slice uncooked meat into bite-size cubes. If using shrimp, remove the tail and leave whole.
- Pierce each ingredient onto your metal skewer*, alternating to add variety. For example, you may choose to start with a mushroom, then add a cluster of onion, followed by your selected pepper and a cube of meat then repeat. Try to mix/match the colors and create a balance of texture.
*If using wooden skewers, be sure to soak the sticks in water for about 20 minutes before adding your ingredients to the stick. This will prevent the wood from catching fire while you’re barbecuing.
- To prepare the dressing, place all ingredients into a food processor (or blender). Pulse (or blend on medium) for about a minute to chop the cilantro and incorporate the oil.
- Place your fajita kebabs on the grill over direct heat and brush with olive oil. Be sure to check out these grilling tips to understand the best cooking temperature and positioning on the grill. Cook for 2 minutes on each side to establish grill marks.
- On your third flip, move to indirect heat and baste with your cilantro lime dressing. Cook for about 3 minutes. Flip and baste again.
- Finish cooking to desired doneness. This will vary depending on the type of meat you choose. Keep a thermometer nearby to check your meat or use good judgment.