1/2 cup H-E-B Olive Oil
2 large yellow onions peeled and cut into 4 wedges, separated
2 green bell peppers, cut into 2-inch squares
2 medium zucchini squash, cut into 1-inch thick slices
2 medium ears of corn, husked, cleaned and cut into 1-inch sections
2 pounds H-E-B Fajita Seasoned Beef, Chicken or Pork, cut into 1 1/2 -inch cubes
Combine olive oil, onion, bell pepper, squash and corn in a large H-E-B zippered storage bag.
Sprinkle vegetables with salt and fresh cracked black pepper.
Marinate for 30 minutes in refrigerator.
Use 8 metal or water-soaked bamboo skewers.
Thread skewers with onion, meat, pepper, squash and corn; repeat order 2 or 3 times depending on length of skewer.
Cover and refrigerate kabobs until ready to grill.
Prepare charcoal or gas grill for cooking (375 degrees F).
Brush hot grill with olive oil to prevent sticking.
Grill for 6 to 8 minutes per side until cooked to recommended degree of doneness.
Beef Fajitas: pink to well done (140 degrees F to 170 degrees F).
Chicken: till juices run clear (170 degrees F).
Pork: pink to well done (160 degrees F)
No Nutritional Information Available
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