Grilled Chicken and Steak Fajitas for a Crowd

Fajitas are fun party food. Set up a buffet area with all the fajita components and let your guests make their own!

PREP: 15 minutes plus marinating GRILL: 16 to 21 minutes

MAKES: 24 servings

¼ cup tequila

½ cup fresh lime juice

2 teaspoons ground cumin

6 garlic cloves, minced

2 ¼ teaspoons salt

2 pounds beef skirt steaks

4 medium skinless, boneless chicken-breast halves (about 1 ¼ pounds total)

12 (12-inch) bamboo skewers

3 medium red onions, cut into ½-inch-thick slices

2 tablespoons olive oil

4 large red and/or green peppers, stems and seeds removed, each cut lengthwise in half

24 (6-inch) flour tortillas, warmed salsa, sour cream, and cilantro leaves

1. In cup, combine tequila, lime juice, cumin, garlic and 1 teaspoon salt. Divide marinade between 2 large zip-tight plastic bags. Add steaks to 1 bag and chicken to remaining bag, turning meat to coat with marinade. Seal bags, pressing out excess air; refrigerate at least 2 hours or overnight, turning over several times.

2. Soak skewers in water to cover at least 20 minutes. Meanwhile, prepare outdoor grill for covered direct grilling over medium heat.

3. Thread skewers horizontally through onion slices. Brush onions with some oil; sprinkle with ¼ teaspoon salt. In medium bowl, toss ½ teaspoon salt and remaining oil with peppers.

4. Place onions and peppers on hot grill rack. Cover grill and cook vegetables until tender, 10 to 12 minutes, turning over once. Remove vegetables to large platter as they are done. Remove skewers from onions. Transfer peppers to cutting board; cut into ½-inch-wide slices. Return to platter with onions. Set aside.

5. Remove steaks and chicken from bags; discard marinade. Place steaks and chicken on grill; sprinkle with remaining ½ teaspoon salt. Cover grill and cook steak 6 to 8 minutes for medium-rare or until desired doneness, turning over once. Cook chicken until juices run clear when thickest part of chicken breast is pierced, 7 to 9 minutes, turning over once.

6. Transfer steaks and chicken to cutting board; let steak stand 10 minutes for easier slicing. Thinly slice chicken; transfer to platter with vegetables. Thinly slice steak against the grain; place on platter.

7. To serve, set the platter out, along with the warm tortillas in a towel-lined basket and accompaniments in separate bowls so guests can custom assemble fajitas.

EACH SERVING: About 485 calories, 33g protein, 42g carbohydrate, 20g total fat (6g saturated), 84mg cholesterol, 660mg sodium