Steak Fajita Kabobs are loaded full of flavor! Tender pieces of sirloin steak are submerged in a fajita marinade. Layered with seasoned bell peppers and onions on a kabob, the steak is flavorful and juicy! Grill to perfection and bursting of classic fajita flavors.
This post and recipe is sponsored by Certified Piedmontese. All words and photographs are my own. Thank you so much for supporting the brands that make KJ & Company possible!
What Type of Steak to Use
When it comes to making kabobs, choose a steak that you would love to grill! For me, sirloin was an easy choice. Not too fatty and loaded full of flavor. Why is sirloin a good steak to use for kabobs? Well, for one, it is leaner which means that it isn’t going to have a lot of fat drip off and cause the grill to flame. Which, in return, means the rest the ingredients on your kabobs won’t get scorched!
“The Certified Piedmontese sirloin filet is an incredibly healthy steak that’s also juicy, flavorful, and tender. A mere 3 grams of fat and 130 calories per 4-ounce serving delivers a delicious center-of-the-plate steak that’s elegant enough for guests and easy enough for a weeknight dinner. The sirloin filet’s tastiness rivals the tenderloin, but for a great value. All Certified Piedmontese beef is verified all-natural and raised without hormones or antibiotics.”
What Sets Certified Piedmontese Beef Apart
Certified Piedmontese isn’t just any other beef brand that you may think. They have such a unique, healthy and appealing way that they operate. Let’s dive into the details on what sets Certified Piedmontese apart from the others:
- Their cows come from the rare Piedmontese breed of cattle from Italy – less than 1% of cattle in the United States are Piedmontese, but Certified Piedmontese has the largest herd of these cattle.
- The beef is naturally healthier, but does not sacrifice on flavor and tenderness.
- The beef has fewer calories, less fat and higher protein per ounce than beef from other breeds.
- The cattle are raised naturally without hormones, antibiotics or steroids – and on ranches here in the Midwest!
- You get the taste of real beef since it is naturally cleaner and leaner.
- Certified Piedmontese has a ranch-to-fork process that ensures traceability, environmental sustainability and humane handling.
Now, I don’t know about you guys, but COUNT ME IN! Not only are all of those amazing qualities of the Certified Piedmontese brand enough to get you on board, but tasting their product will have you hooked for life. I sure am!
How to Build the Kabobs
After the steak has marinated for at least 30 minutes and up to 8 hours in advance in the fajita marinade, it’s time to build some kabobs!
To start, kabob skewers will be needed. I like to use these re-usable metal ones. Not only can you get multiple uses out of them, but you don’t have to worry about them scorching!
Here is a simple ratio to keep in mind when building your kabobs: 1 meat: 2 veggie. That means, for every piece of meat you put on your kabob, follow it by two pieces of vegetables. In this case, bell peppers and onions!
Tips for Grilling Steak Fajita Kabobs
- Keep all the pieces of meat and vegetables roughly the same size so that they all cook evenly as possible.
- Leave 2-3 inches at the bottom of the kabob skewer open so that you have an easy “handle” to flip and maneuver the kabobs.
- Use an oven mitt to help you flip the kabobs. It’s easiest to just grab the handle and flip them quick!
- Don’t stress it! Grilling kabobs is a great way to get yourself used to grilling. They only take about 10-15 minutes!
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If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂
Thanks for following and cooking along with me!
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