Everyone loves a fresh, hot tortilla filled with grilled beef or chicken and seared veggies, but we’ve seen so many camping fajita recipes that are too labor intensive and just don’t deliver on the plate. This awesome recipe cooks everything on the grill whole, making it easy to serve up family style at the camp site.
We like to be prepared before we even hit the campsite, doing a lot of the cooking prep work at home. We cut up our veggies in to big chunks and put them in a sealed ziploc bag. This will make life a lot easier. No one wants to spend a half hour cutting veggies at the picnic table.
Within the recipe below we provide some great instructions on cooking your steak or chicken. When everything is cooked up and ready to go, get your crew huddled around the fajitas, maybe bust out a jar or can of Pico de Gallo, grab a tortilla, and get chomping. This is sure to be a campfire favorite!
- Your choice of beef or chicken
- 1 Red Pepper
- 1 Green Pepper
- 1 Zucchini, cut in to large strips
- 4-5 cremini or button mushrooms
- whole green onions , roots removed
- olive oil, baste on peppers
- salt & pepper to taste
- Maggi Seasoning Sauce
- 12 corn tortillas
- Get the grill rocket hot. Or the get a nice fire going and use the grill grate on the campfire.
- Once the grill is hot, just toss on the whole, thin sirloin steaks. They should only take 2 minutes a side MAX. They'll be perfectly pink on the inside. If you what the meat well done you can cook it a minute or so longer each side.
- The difference with the chicken is that these thighs, while amazingly tasty, need to be done at a lower temperature. They're going to take around 8-12 minutes depending on size. Flip them every 3 minutes, and when they're firm when poked, they're done. If you're worried or thorough, bring a good meat thermometer (I like my Thermapen) to make sure the internal temp reaches 160-163. It'll coast up to 165 while it rests.
- When done, set meat aside in serving bowl or on platter and cover loosely with foil to keep warm. Don't cut into these right away, or all that delicious juice will come squirting out and leave you with some dry, unpleasant sadness.
- You'll want to cook your veggies right after the meat is off the grill since they won't take as longhand the meat has to rest anyways. Make sure the grill gets back up to really, really hot, before tossing on your veggies.
- The scallions will wilt and blacken really quickly, so take them off as soon as they threaten to fall through the grill grates.
- For the peppers, let both sides get a nice char on them, and feel free to take them off before they are fully cooked. The same goes for the Zucchini.
- A bit of crunch is a nice texture in your fajita! Smaller Button or Cremini Mushrooms will cook a lot faster than a big 'ol portabella, so just keep that in mind when grilling.
- Once the veggies are cool enough to handle, make thin strips out of them, toss and season with your meat, and get down with your Fajitas!
- I prefer corn tortillas for their depth of flavor and compact size. You can heat them up quickly on the grill either directly on the grates, or on a sheet of tin foil if they seem to stick too much. Just 1-2 minutes ought to get them nice and toasty.
- Now, slice up your meat into thin slices. Toss your meat and veggies onto the plate or into the serving bowl, and hit it with 6-8 big slugs of Maggi Seasoning Sauce. Toss well to spread the love.