Grilled Filet Mignon Fajita Kebabs

Why Filet Mignon for Fajita Kebabs?

When crafting the perfect fajita kebab, the choice of protein is paramount. I opted for filet mignon instead of the more traditional chicken to elevate this dish with a touch of luxury and unmatched tenderness. Filet mignon, known for its lean yet succulent texture, offers a rich flavor that beautifully complements the smoky and spicy elements of our kebab marinade.

Beyond its exquisite taste, filet mignon is an excellent source of high-quality protein, essential for muscle repair and growth, making it an ideal choice for those looking to enrich their diet with premium, nutritious options. The protein in filet mignon is also packed with vital amino acids necessary for bodily functions, including muscle building and maintenance.

For this recipe, the Filet Mignon pieces are soaked in this bright, citrusy, well season marinade then threaded onto skewers along with fresh bell peppers and onions. Then they're grilled over hot flames to give them that fire kissed flavor we all crave!

Let us dive into this deliciousness!

Ingredients:

2 tsp lime zest
3 Tbsp fresh lime juice
3 Tbsp orange juice (mandarin or navel)
3 Tbsp olive oil, plus more for brushing grill
1 Tbsp minced garlic (3 cloves)
1 tsp packed coconut brown sugar or reg brown sugar
2 tsp chili powder (preferably 1 tsp regular 1 tsp ancho)
2 tsp ground cumin
2 tsp minced canned chipotle pepper, or more to taste (about 1 pepper)
3 Tbsp minced fresh cilantro, plus more for garnish
1 tsp Himalayan salt
3/4 tsp freshly ground black pepper
1 3/4 lbs Filet Mignon, diced into 1 1/4-inch pieces
1 large yellow onion peeled and diced into 1-inch chunks
3 bell peppers (preferably 1 red, 1 yellow, 1 green), cored and diced into 1-inch pieces

Instructions:

If using wooden skewers soak in water overnight or at least 1 hour.

In a mixing bowl whisk together lime zest, lime juice, orange juice, olive oil, garlic, brown sugar, chili powder, cumin, chipotle pepper, cilantro, salt and pepper.

Place filet mignon in a gallon size resealable bag then pour marinade mixture over filet mignon. Seal bag while pressing out excess air, rub marinade over steak and transfer to refrigerator.

Let marinate at least 1 hour and up to 6 hours.

Preheat the grill around medium-high heat to 400 degrees.

Thread filet mignon, onions and peppers onto skewers (similar to the pattern pictured). Brush grill grates with oil, place skewers on the grill and grill until center registers 140 - 150 depending on how well you love it done. This cooking time can be about 4-6 minutes per side.

Serve warm garnished with cilantro. I recommend serving over cauliflower rice, quinoa, or cilantro lime rice or serve with warmed tortillas. .. your options are endless.

Nutritional Breakdown (per serving):

• Calories: 510

• Protein: 38g

• Carbohydrates: 18g

• Fiber: 3g

• Sugars: 5g (mostly from natural sources like bell peppers and orange juice)

• Fats: 30g

• Saturated Fat: 8g

• Monounsaturated Fat: 15g

  Note: These values are approximate and can vary based on exact ingredient measurements and specific brands used.

This dish not only satisfies your palate but also nourishes your body, providing a substantial amount of your daily protein needs along with a balanced mix of fats and carbohydrates, all while maintaining the integrity and flavors of a classic fajita.

Let me know how it turns out.