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Grilled Lamb Fajitas

Barbecue.Master's picture
  Olive oil 3 Tablespoon
  Tequila/Orange juice 3 Tablespoon
  Fresh lime juice 2 Tablespoon
  Ground cumin 1 Teaspoon
  Chili powder 1 Teaspoon
  Dried oregano leaves 1 Teaspoon, crushed
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Red pepper flakes 1⁄4 Teaspoon, crushed
  Chopped fresh cilantro 1⁄4 Cup (4 tbs)
  Lean american lamb leg steaks 1 1⁄2 Pound, cut 1 inch thick
  Green onions 6
  Poblano chilies 3 (Fresh)
  Red pepper 1 , halved and seeded
  Green pepper 1 , halved and seeded
  Yellow pepper 1 , halved and seeded
  Flour tortillas 12 Medium, warmed
  Salsa 1 Cup (16 tbs)

For marinade, in small bowl combine oil, tequila, lime juice, cumin, chili powder, oregano, salt, black pepper, red pepper flakes and cilantro.
Place lamb in glass dish.
Pour marinade over lamb; cover and refrigerate 4 to 6 hours.
Ignite coals in barbecue; allow to burn until bright red and covered with gray ash.
Drain lamb; discard marinade.
Grill lamb, onions, chilies and red, green and yellow peppers 4 inches from coals.
Cook steaks 5 to 6 minutes per side for medium-rare or to desired degree of doneness.
Turn vegetables frequently until cooked.
Slice lamb steaks and vegetables into 1/4 inch-thick slices.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3435 Calories from Fat 1277

% Daily Value*

Total Fat 144 g221%

Saturated Fat 38.4 g192.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5984 mg249.3%

Total Carbohydrates 305 g101.8%

Dietary Fiber 35.8 g143.1%

Sugars 34.4 g

Protein 241 g481.4%

Vitamin A 438.5% Vitamin C 996.1%

Calcium 42.2% Iron 142.1%

*Based on a 2000 Calorie diet

Grilled Lamb Fajitas Recipe