Grilled Tex-Mex checiken and beef kabobs

Grilled Tex-Mex checiken and beef kabobs
  • ⅔ Cup(s) olive oil
  • ½ Cup(s) fresh lime juice
  • 2 Tablespoon(s) minced garlic
  • 4 Teaspoon(s) ground cumin
  • 4 Teaspoon(s) ground coriander
  • ½ Teaspoon(s) ground allspice
  • 1 Teaspoon(s) salt
  • 1 Teaspoon(s) freshly ground pepper
  • 4 whole boneless, skinless chicken breasts (about 2 lbs) cut i
  • 1 large flank steak (2-1/2 - 3 lb) cut crosswise into ½ inch
  • 4 medium onions, cut into 8 wedges each
  • 6 large peppers (2 each yellow, red and green), stemmed, seede
  • 24 flour tortillas
  • ½ head romaine lettuce, shredded
  1. Marinade: Whisk all ingredients together in mixing bowl.
  2. Combine chicken breasts and marinade in shallow glass dish. Add ⅔ cup marinade and toss to coat. Coat steak with remaining marinade in another shallow dish. Cover and let marinate 1 hour at room temperature. (can be made ahead. Cover and refrigerate up to 24 hours)
  3. Prepare grill. Loosely thread chicken pieces on long metal skewers. Loosely thread beef on skewers, and onions and peppers alternately on more skewers. Arrange as many skewers as will fit on rack about 3 inches from heat. Grill vegetables, turning every 5 minutes, until evenly browned and tender, about 20 minutes. Transfer to platter and cover with foil while grilling remaining kabbobs.