Grilled Lamb Fajitas Recipe
Ingredients
| Olive oil | 3 Tablespoon | |
| 3 tablespoons tequila or orange juice | ||
| Lime juice | 2 Tablespoon | |
| Ground cumin | 1 Teaspoon | |
| Chili powder | 1 Teaspoon | |
| Oregano leaves | 1 Teaspoon, crushed | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Red pepper flakes | 1/4 Teaspoon, crushed | |
| Cilantro | 1/4 Cup (16 tbs), chopped | |
| 1 1/2 pounds lean American lamb leg steaks, cut 1 inch thick | ||
| Green onions | 6 | |
| Chilies | 3 | |
| 1 red pepper, halved and seeded | ||
| 1 green pepper, halved and seeded | ||
| 1 yellow pepper, halved and seeded | ||
| Flour tortillas | 12 Medium, warmed | |
| Salsa | ||
Directions
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.
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.
Chef
