Recipe by irishred5
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.
Top Review by NTexas
I tried this marinade for our Memorial Day cookout. I marinaded the beef skirt steak overnight. The only issue I had was with the meat. I forgot to tenderized it before marinading. In other words, don't think this marinade will tenderize beef fajitas. However, the marinade did give the fajitas a very good flavor. I saved the recipe and will definitely use it again.
- 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 See How It's Made
- Mix all ingredients in a large plastic container or glass dish.
- Place chicken breasts and/or beef (skirt steak) in dish or container making sure that meat is fully submerged and cover tightly.
- Marinate several hours or overnight in the refrigerator.
- Remove meat from marinade and grill on an outdoor grill, leaving pieces whole.
- Cut into strips just before serving with your favorite tortillas and fajita toppings.