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A special marinade gives the meat in these fajitas outstanding flavor that's always a hit with my family. It's a fun and satisfying summer main dish using garden-fresh peppers and onions. -Cheryl Smith, The Dalles, Oregon
This recipe is:
Quick
Originally published as Grilled Fajitas in Taste of Home June/July 1996, p39
Full-Bodied Red Wine
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Reviewed on Oct. 09, 2011 by chefluv08
These were Amazing!! We cooked these in Cast Iron Fajita pans over an open fire while camping. Better than anything I have had in a restaurant. Everyone raved about them, they are going to be a permanant staple to our campiing menu. Other Campers were excited about the smell as well LOL. Yes we are not your typical campers LOL No Hamburgers or Hot Dogs for us.
Reviewed on Sep. 26, 2011 by lyda22jo
The whole family loved the marinade! We marinated for about 5 hours and had plenty of flavor. Will definitely make again.
Reviewed on Mar. 15, 2011 by LoveToMunch
Meat was very flavorful. I marinated it overnight in a vacuum seal container, so the flavor was fully infused. Easy to make too!
Reviewed on Aug. 02, 2010 by Flora Colboch
My family loves this meal!. When I cook this everyone is sure to be around the dinner table. Outstanding flavor indead!
Reviewed on Oct. 13, 2009 by lizarder
EXCELLENT! This recipe came out of a 90’s TOH magazine and is wonderful! My mother had made it when I was growing up (I am now 25 and LOVE to cook, just as she did). The recipe was one of my favorites and one night I went on a mission to find it in a box of TOH magazines. I think after 4 -5 hours and hundreds of issues, I found it and made it the next day! The marinade is out of this world (I do recommend that you marinade the meat overnight) and the simple combination of sautéed peppers and onions is superb! I strongly encourage everyone to try this one! You could add any other toppings you wish, but it is not necessary with this simple yet amazing fajita!
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