Fajitas in a Grill Basket

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1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon smoked paprika 

1/2 teaspoon cayenne pepper 

Kosher salt

One 1 1/2- to 2-pound skirt steak, sliced into 1-inch strips 

3 tablespoons olive oil 

3 bell peppers or poblano peppers, sliced into 1-inch strips 

1 yellow onion, sliced into rounds 

2 chicken breasts (6 to 8 ounces each), sliced into 1-inch strips 

Ten to twelve 8-inch flour tortillas 

Serving suggestions: sour cream, shredded Cheddar, salsa, hot sauce, cilantro, sliced avocado, lime wedges