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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 24 |
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I got this recipe from a friend of mine from Texas 20 years ago and it has become one of my family's favorites. You can use the marinade to flavor peppers, onions and/or mushrooms and cook them to go along with your fajitas. The leftover chicken fajitas are great the next day mixed in a green salad. Extra marinade can be stored in the refrigerator or freezer for later use. Ingredients:
1 1/2 cups oil |
3/4 cup soy sauce |
1/4 cup worcestershire sauce |
2 tablespoons dry mustard |
2 1/2 teaspoons salt |
1 tablespoon ground pepper |
1/2 cup wine vinegar |
1 1/2 tablespoons dried parsley |
2 minced garlic cloves |
1/3 cup lemon juice |
Directions:
1. Mix all ingredients in a large plastic container or glass dish.
2. Place chicken breasts and/or beef (skirt steak) in dish or container making sure that meat is fully submerged and cover tightly.
3. Marinate several hours or overnight in the refrigerator.
4. Remove meat from marinade and grill on an outdoor grill, leaving pieces whole.
5. Cut into strips just before serving with your favorite tortillas and fajita toppings.
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