How do you cook Fajitas on the grill?

[olive101]

This may be a dumb question, but how do you cook fajitas on the grill? Don't the strips of veges fall thru the grate? Do you use a special pan for the grill or do you cook the veges on the stove and simply grill the meat? I like when they serve them in restaurants and there is some juice/marinade in the bottom of the pan. I usually make only vege fajitas and cook them on the stove. Thanks so much. I am new to this board and I am loving it!

[Katie-pie]

Hmm...good question. I might marinate the chicken--and the onions and peppers, leaving them in large pieces. Then I'd grill the chicken and vegetables to get that yummy smoked flavor. Then I'd slice the chicken and veggies and add them to the remaining marinade. (Make sure to boil the marinade first!) Maybe that would work well? I don't know how to suggest you get that sizzle unless you have one of those nifty cast iron skillets.

Good luck! Sounds delish!

[DmOrtega]

First thing --- "There are no dumb questions!", actually that is a good question. In the restaraunts it'd done on a very hot skillet. Everything is precut. What we do, is cut up the vegtables in large pieces, that will not fall thru the grates. You can then brush a marinade over them while they cook. For something like onions, we cut thick slices and use a toothpick, which has been soaked in water for a while to prevent burning. Push the toothpicks thru the side on opposite sides. This will make it easier to turn them. After everything is grilled you can then slice thinner for serving. Here is a link for Pork Fajitas, one of my favorites.
Enjoy. http://www.cookinglight.com/bbs/Forum1/HTML/006450.html

[Terrytx]

We leave the skirt steak, or chicken in whole pieces, onions sliced thickly and pepperrs halved lengthwise then seeded and deveined. Then marinate the whole bunch for up to 24 hours in lime juice, garlic and cilantro. Grill, then sliced thinly.

[sneezles]

We do cook ours in a cast iron skillet when we cook them indoors. Outdoors we use a grill pan for the veggies but grill the meat whole on the rack and then after slicing for serving we place them in a very hot skillet that has been heating on the burner and then drizzle lime juice over the pan.

[ewatkins]

DH grills the chicken but I am the vegetarian. I take red peppers and onion and broil then until nice and brown - even black. Then I slice them and finish in a fry pan on the stove.
If you want to do the whole thing on the grill, you need a grill pan. We do shrimp and red peppers that way, with thai peanut sauce out of a bottle -yum!

[This message has been edited by ewatkins (edited 04-24-2001).]

[Curleytop]

I don't cook them on the grill. I use my wok to cook the meat strips, then add the veggies.
* Exported from MasterCook *

FAJITAS

Recipe By :Mission Tortillas
Serving Size : 4 Preparation Time :0:15
Categories : Beef Low Fat
Mexican Poultry


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 Cup Soy Sauce
1/4 Cup Oil
1/4 Cup Lime or Lemon Juice
1/2 Pound Lean Steak or 2 Chicken Breasts -- Boned/Sliced
1 Red or Black or Yellow Pepper -- Sliced
1 Green Pepper -- Sliced
1 Small Onion -- Wedges
1 Medium Tomato -- Chopped
1 Clove Garlic -- Minced
Pinch Oregano -- Dried
Pinch Chili Powder
Pinch Paprika
Pinch Crushed Red Pepper
Black Pepper -- Freshly Ground

Make marinade. Place meat sliced thinly in foodsaver container add marinade seal and refrigerate for 1/2r hrs.
Drain meat or chicken, reserve marinade. Saute in larger size circulon wok. After a few minutes add the
vegetables and seasonings. Cook only a few minutes, vegetables should stay crisp. If needed add some of the reserved marinade.
Heat 5 flour tortillas in tortilla server in Micro for 45 seconds. Roll up burito style. Serve with guacamole or sourcream.

NOTES : Can use leftover roast or steak. Marinate a few minutes.
This was revised from the original..

[Leanne]

There are special grill racks/tops you can buy that have holes in them, so you get the grill flavor, but the openings are too small for the sliced veggies to fall through. They oftentimes have 1/2" sides to them too.
Grilled fajitas just this last weekend!

[GayeC]

I have also found that you can cook veggies on the grill by placing them on heavy duty foil that has been sprayed with cooking spray.

[bookworm]

I grill whatever meat I'm using and saute the vegetables in a skillet. When the meat is done I chop it and add to the skillet, then serve.

[Hockinginn]

Like Leanne said, you can get a flat grille rack with tiny holes in it--I got one at Home depot and they're very inexpensive--they're usually in the seasonal/gas grille area. I cook fish, veggies, all sorts of things on it.

[laden]

I'm putting my two cents in for the grill rack. Have used one for several years...mainly for grilling vegs for fahitas. It works great!

I marinate sliced onion, green and red bell pepper strips and sliced portabella mushrooms in 3/4 cup fat free Italian dressing mixed with 1/4 cup Dale's Seasoning. Remove from marinade with a slotted spoon and put on the hot grill rack, which has been coated with cooking spray.

[kwormann]

We have a grill basket for veggies so we can turn everything over easily.

Kim

[Anne]

One other way of doing fajitas on the grill is to treat them like kabobs. Marinate anything that needs marinating, skewer the veges and meat, brush with fajita sauce of choice, and grill. When the kabob is almost done put a tortilla or two on the grill, flip (these heat up really really fast so be careful), hold tortilla in mitted hand, lay kabob across tortilla, wrap tortilla around kabob, pull off skewer - grilled fajitas with very little mess. If you are using veges that cook a lot more quickly than the meat use separate skewers, put meat skewer on grill first, then when in is almost done put vege skewer on, wrap both in tortilla at same time and slide off skewers. This method also works well with Greek style kabobs and pita bread. Enjoy your grilling.