Just say, “No” to Condiments!

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My relationship with saucy condiments has never been an affectionate one. You’re probably wondering how in the world I am such a foodie with such sentiments towards saucy condiments. I am the woman that asks for a hamburger “plain and dry” and checks it meticulously once it’s served. My disdain for saucy condiments probably dates back to my birth. Mayonnaise, mustard, ketchup, horseradish sauce, aioli, hot sauce, sour cream, guacamole, tartar sauce, etc. The preceding list is not exhaustive, so if you name something else, I more than likely don’t enjoy it. You might notice one MAJOR saucy condiment did not make the “no” list…BARBECUE SAUCE. One cannot be from Texas and not like BBQ, let alone barbecue sauce. It would be unlawful and well, I’m a law abiding citizen.

The fact that I touched anything close to a saucy condiment, let alone put it in anything I was cooking, means Jesus is probably returning soon. It took every ounce of courage I had to touch the cap to open it and then proceed to squeeze ½ tsp of it into the marinade. Luckily, for my courage, in conjunction with the chili powder, it added the right amount of kick for these shrimp to taste deeeee-vein. See what I did there?  🙂 I was able to find this fabulous smoked Spanish paprika that smells absolutely amazing, so that helped too!

I chose chicken and shrimp; however, either of the two proteins can be substituted or the addition of a third meat can be made. When I say I grilled everything, I mean E-V-E-R-Y-T-H-I-N-G went on the grill, down to the tortillas and vegetables. 

No fancy grill here, just a charcoal work horse. I have used both gas and charcoal grills and nothing gives better flavor than an old fashioned charcoal grill. More work, but it pays off every time.

In case you were wondering, this recipe has been Food Monster approved.

Chicken and Shrimp Fajitas 

Yields: 8 Servings

Prep Time: 30 Minutes, not including marinade time

Cook Time: 40 Minutes

Fajita Chicken Marinade

  • 1 ½ lbs of Chicken Breast, boneless
  • ¼ Cup Olive Oil
  • 1/3 Cup Lime Juice, about 2 large limes, more, if smallerimage
  • 1 tsp Granulated Sugar
  • ½ tsp Kosher Salt
  • ¼ tsp Cumin
  • 3 Cloves of Garlic, minced
  • ¼ Cup of White Vinegar
  • 1 tsp Italian Seasoning
  • ½ tsp Fresh Cracked Black Pepper
  • 1 ½ tsp Onion Powder
  • ½ Tbsp Paprika
  • 1 tsp Chili Powder
  • 1 tsp Garlic Powder
  1. Mix all of the ingredients together, pour over chicken in a gallon Ziploc bag. Make sure the chicken is covered completely with marinade and place in the refrigerator.

  2. The chicken needs to marinade for at least two hours, but overnight would be even better. The longer you leave the chicken in the marinade, the more flavor the chicken will have once it’s removed from the marinade and cooked. Chicken thighs, boneless, could work for this fajita recipe as well.

  3. Heat grill to medium high (350 degrees F). Place marinated chicken on the grill and cook on each side, until internal temperature has reached 180 degrees, about 40 minutes. Once the chicken is removed, allow it to rest a minimum of 10 minutes. While resting, the internal temperature will rise 10 more degrees. 

  4. Once rested, cut the chicken into strips and enjoy on top of a bed of beautifully colored grilled vegetables atop a grilled tortilla with condiments of your choice.

  5. Note: I substituted Italian Seasoning for oregano; however, you will see that many recipes for fajita marinade call for oregano. It’s such a small quantity, the addition of basil, oregano, rosemary and thyme, doesn’t make much of a difference. If anything, it adds more flavor.

Honey Balsamic Pepper Shrimp Marinade

  • 1 ½ Large Shrimp, peeled and deveined
  • ½ Cup Honey
  • ½ Cup Balsamic Vinegar
  • ½ tsp Red Chili Sauce
  • ½ tsp Smoked Paprika
  • ½ tsp Chili Powder
  • 1 tsp Kosher Salt
  • ½ tsp Onion Powder
  • ½ tsp Cumin
  • 1 Tbsp Olive Oil
  1. Mix all of the shrimp marinade ingredients together well, the honey will give you a bit of kick back, but if you keep mixing, it too will fall in line.

  2. Coat, peeled and deveined, shrimp with the marinade and allow it to sit, in the refrigerator, for no longer than ONE hour. Seafood, including, but not limited to, shrimp, does not need to be marinated as long as beef, chicken or other proteins. You will want to start the chicken marinade first, preferably the night before, as it will take longer to marinade.

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    Marinaded shrimp, ready for grilling!
  3. While the shrimp are marinating, soak about 8 bamboo skewers in water for at least 30 minutes. This will stop the bamboo from burning on the grill. This recipe will create about 8 skewers with 6 shrimp each, depending on the size of the shrimp.

  4. Once the shrimp are done marinating, thread each skewer with shrimp until there’s about a 3 inch clearance on each end of the skewer. Place shrimp on a heated grill and allow them to cook on each side for about 2 minutes. Remove from heat and enjoy atop a grilled tortilla!

  5. BE ALERT, some shrimp might not even make it to the tortilla, courtesy of no one, but the Food Monster, of course!

Grilled Vegetables

  • 1 Red Onion
  • 1 Red Bell Pepper
  • 1 Orange Bell Pepper
  • 1 Yellow Bell Pepper

No, I did not discriminate by excluding green bell peppers. The colors of the others just made the decision easy. There’s no way you too wouldn’t have made the same decision.

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To grill the vegetables, I simply coated the bottom of an iron skillet with olive oil (and butter), only because I did not have enough olive oil. I placed the iron skillet on the grill and allowed it to heat up. I tossed the vegetables and allowed them to sauté for about 15 minutes, stirring every now and again. After I removed them from the grill, I seasoned them with kosher salt, pepper and cumin.

If you chose to grill your tortillas, like I did – toss them on the grill for 30-45 seconds on each side. Be sure to watch them closely, so they don’t burn. They come off the grill with a nice char and crunch.

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Each fajita can be served with a blob of sour cream, sprinkle of shredded cheese, any type you desire, pico de gallo, homemade or store bought, and/or guacamole! Essentially, any and all condiments with which I have a love-hate relationship! 🙂

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Recipe for Shrimp Marinade inspired by The Beeroness, but we have made it our own! 

Recipe for Chicken Marinade adapted from Pretty as a Peach.

© 2016 Biscuits & Savvy



Chicken & Shrimp Fajitas
Print Recipe
Grilled chicken and shrimp atop a bed of beautifully grilled vegetables with a grilled tortilla
Servings Prep Time
8 Servings 30 Minutes, not including marinade time
Cook Time
40 Minutes
Servings Prep Time
8 Servings 30 Minutes, not including marinade time
Cook Time
40 Minutes
Chicken & Shrimp Fajitas
Print Recipe
Grilled chicken and shrimp atop a bed of beautifully grilled vegetables with a grilled tortilla
Servings Prep Time
8 Servings 30 Minutes, not including marinade time
Cook Time
40 Minutes
Servings Prep Time
8 Servings 30 Minutes, not including marinade time
Cook Time
40 Minutes
Ingredients
For the Honey Balsamic Pepper Shrimp Marinade
For the Tortilla
Servings: Servings
Instructions
For the Fajita Chicken Marinade
  1. Mix all of the ingredients together, pour over chicken in a gallon Ziploc bag. Make sure the chicken is covered completely with marinade and place in the refrigerator.
  2. The chicken needs to marinade for at least two hours, but overnight would be even better. The longer you leave the chicken in the marinade, the more flavor the chicken will have once it’s removed from the marinade and cooked. Chicken thighs, boneless, could work for this fajita recipe as well.
  3. Heat grill to medium high (350 degrees F). Place marinated chicken on the grill and cook on each side, until internal temperature has reached 180 degrees, about 40 minutes. Once the chicken is removed, allow it to rest a minimum of 10 minutes. While resting, the internal temperature will rise 10 more degrees.
  4. Once rested, cut the chicken into strips and enjoy on top of a bed of beautifully colored grilled vegetables atop a grilled tortilla with condiments of your choice.
  5. Note: Italian Seasoning was substituted for oregano.
For the Honey Balsamic Pepper Shrimp Marinade
  1. Mix all of the shrimp marinade ingredients together well, the honey will give you a bit of kick back, but if you keep mixing, it too will fall in line.
  2. Coat, peeled and deveined, shrimp with the marinade and allow it to sit, in the refrigerator, for no longer than ONE hour. Seafood, including, but not limited to, shrimp, does not need to be marinated as long as beef, chicken or other proteins. You will want to start the chicken marinade first, preferably the night before, as it will take longer to marinade.
  3. While the shrimp are marinating, soak about 8 bamboo skewers in water for at least 30 minutes. This will stop the bamboo from burning on the grill. This recipe will create about 8 skewers with 6 shrimp each, depending on the size of the shrimp.
  4. Once the shrimp are done marinating, thread each skewer with shrimp until there’s about a 3 inch clearance on each end of the skewer. Place shrimp on a heated grill and allow them to cook on each side for about 2 minutes. Remove from heat and enjoy atop a grilled tortilla!
For the Grilled Vegetables
  1. Simply coat the bottom of an iron skillet (or other grill proof container) with olive oil or butter. Place the iron skillet on the grill and allow it to heat up.
  2. Tossed in the vegetables and allow them to sauté for about 15 minutes, stirring every now and again.
  3. After removing them from the grill, season them with kosher salt, pepper and cumin.
For the Tortillas
  1. Toss each tortilla on the hot grill. Allow each side to cook for about 30-45 seconds. Be sure to keep a close eye on them, so they don't burn.
Recipe Notes

Note: The shrimp and chicken can be grilled in any order or at the same time! Just keep in mind, the shrimp don't take as long as the chicken to marinate or cook.

Recipe for Shrimp Marinade inspired by The Beeroness, but we have made it our own!

Recipe for Chicken Marinade adapted from Pretty as a Peach.

© 2016 Biscuits & Savvy

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