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.
- 354.88 ml oil
- 177.44 ml soy sauce
- 59.14 ml Worcestershire sauce
- 29.58 ml dry mustard
- 12.32 ml salt
- 14.79 ml ground pepper
- 118.29 ml wine vinegar
- 22.18 ml dried parsley
- 2 minced garlic cloves
- 78.07 ml 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.