You are here

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

Rate It

Your rating: None
Average: 3.9 (16 votes)