- 4 boneless, skinless chicken breast halves, cut into 1/2-inch slices
- 1 pound frozen Market Pantry™ easy-peel shrimp, thawed and peeled
- 1 pound Sutton & Dodge™ beef top sirloin, cut into 1/2-inch slices
- 2 red bell peppers, cut in 1-inch pieces
- 2 green bell peppers, cut into 1 inch pieces
- 1 large onion, cut into 1 inch pieces
- 1 1/2 cups Prepared fajita marinade
- 24 (10 to 12 inch) bamboo skewers (presoaked for 15 minutes)
- Serve with:
- 24 (10 inch) flour tortillas
- 1 (16 ounce) container refrigerated pico de gallo
- 2 avocados – peeled, pitted and diced
- 1 cup Market Pantry ranch dressing
- Place chicken, shrimp and beef in 3 separate food-safe, resealable plastic bags. Distribute sauce evenly among bags; seal. Marinate at least 15 minutes.
- Heat grill.
- Prepare kabobs using marinated meats and vegetables. When ready to grill place kabobs over medium heat. Cook for 10 to 12 minutes or until shrimp are pink, chicken is no longer pink and beef is to desired doneness. Wrap tortillas in foil. Place on grill. Heat until tortillas are warm.
- Have guests prepare their own fajitas using tortillas, pico de gallo, avocado and dressing.