Gold Medal Sizzling Fajitas

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Fajitas are always easy to grill. If you want more flavor make sure you grill the fajitas over hardwood. I always use mesquite. Mesquite will give off a nice smoky flavor. The recipe is fine, I would add a light beer to the marinade and leave it for about 6-8 hours. Toss in some sliced bell papers and yellow onions along with some chopped cilantro. Some season all would not hurt either. Once you finish grilling the fajitas let them cool down for about 5-10 minutes before you slice them. This is so the fajitas retain the juices. Beef fajitas go best on a hot corn tortilla with grilled onions and fresh chopped cilantro. Paula's recipes is fine, but could be better.

Keep Barbecuing,
Gabe

www.SouthTexasBarbecue.com

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I made this recipe for my family, my 19 year, very picky eater, loved the chicken.
I marinated the chicken for about 8 hours in all the spices called for in the recipe
but I did put a spin on it and added a few more spices and fresh herbs.
My 19 year old usually goes to Chipolte for the chicken and steak burrito but instead he made tacos with the chicken and home made pico and continued to tell me how ""fire it was""I asked him if my chicken tastes like Chipolte, his comment was it is better and it's free. We loved this recipe and I will definitely fix it again........Paula you are a winner in my book.....

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My family and I tried this recipe tonight and it was great. The chicken had a really nice lemon flavor that wasn't too overpowering, and the cumin added a nice flavor as well. I did, however, cook the chicken on stove top instead of grilling. It was still tasty, but I'd like to try it grilled next time.

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I agree with Gordon, this recipe is very bland. I will try it with the variation you suggested, thanks.

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I can say i use all the ingredients here and i used them with shrimps instead..oh my LORD, its suuuper good! my husband asks me a lot to make this recipe...i love it, love it , love it!!

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first, the meat needs about 4 hours or more marination time.
second, i would add worsticher sauce and liquid smoke to add some complexity to the flavor as well as using lime juice instead of lemon.
I also chose to do this in a cast iron skillet with pounded chicken breasts. this works well as they soak up the marinade and cook quickly getting a nice sear. then rest your meat and put in the veggies. i like other peppers too. try poblano's and anaheim's. Finally, slice the meat and add it and the juice from the resting period back into the skillet with the veggies and remove from heat.

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Super easy, fast, and most importantly, delicious!! Will definitely make this again!

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I chose Paula's recipe because she has that home cooking taste down! I loved these and they were so easy to make. The only thing I would reduce is the curry by a little because it was very strong the next day for leftovers.

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Loved it. Super easy. I substituted lime juice for the lemon but it worked great. Next time we may grill the chicken outside instead. It is definitely a "keeper" as my husband says!

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This was a very good recipe and very easy. I chose to use chicken and it was good. I like to nibble on the meat (by itself after it's cooked and the only complaint I have is that the meat was a little "tangy." But once you put it on the tortilla w/the cheese and stuff, it tasted awesome!