Steak fajita skewers with a creamy guacamole dip
Prep time: 35 minsTotal time: 
Steak fajita skewers with a creamy guacamole dip
Take Taco Tuesday outside with fajita-inspired kebabs that taste even more delicious with the char of a barbecue. They’re amazing piled high on tortilla wraps and served with a fresh, zingy guacamole-style dip
Prep time: 35 minsTotal time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- 1 tbsp olive oil
- 1 x 30g pack fajita spice mix
- juice of 1 lime, plus lime wedges to serve
- 2 x 225g sirloin steaks, fat trimmed, cut into 3cm chunks
- 3 mixed sweet peppers, deseeded and cut into 3cm chunks
- 2 onions, cut into wedges
- 8 Sainsbury’s Wheat and Corn Tortilla Wraps, to serve
For the guacamole dip
- 150ml soured cream
- 2 ripe avocados, stoned
- 1 large garlic clove
- 1 x 30g pack coriander, leaves picked
- juice of 1 lime
You will also need
- 4-6 long skewers
Step by step
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If using wooden skewers, soak them in cold water for 30 minutes first, to prevent burning. Put the olive oil, fajita spice mix and the juice of 1 lime in a large bowl and mix to combine. Add the steak, peppers and onions and mix well to coat. Cover and allow to marinate in the fridge for at least 20 minutes, or up to four hours ahead.
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Meanwhile, for the guacamole dip, put the soured cream, avocado flesh, peeled garlic clove, half the coriander and the juice of 1 lime in a high-speed blender or mini food processor with some seasoning. Blend until smooth and creamy.
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Heat the oven grill to high and line a baking tray with foil, or heat a barbecue for direct cooking. Thread the marinated steak and vegetables onto 4-6 skewers and arrange on the prepared tray. Place under the grill for 8 minutes, then turn and grill for a further 5 minutes, or until the steak is cooked through and charred. Alternatively, barbecue for 8-10 minutes, turning occasionally. Heat the tortilla wraps according to pack instructions.
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Serve the fajita skewers with the guacamole dip, warm tortilla wraps, lime wedges and remaining coriander leaves.
