Sizzling Fajitas

01Method

1. 1

   Combine half the vegetable oil with the lemon juice, minced garlic, cumin, garlic powder, onion powder, hot sauce, salt, and pepper in a heavy-duty resealable bag. Add your chosen protein, seal, and shake to coat evenly. Refrigerate to marinate — approximately 15 minutes for prawns, 20 minutes for chicken, or 1 hour for skirt steak.

2. 2

   Place cast iron serving platters in a preheated 200°C/Gas 6 oven for at least 20 minutes so they are scorching hot and ready to sizzle when used.

3. 3

   Heat an outdoor barbecue or a large ridged griddle pan over medium-high heat. Remove the protein from the marinade, discard the marinade, and cook on the hot surface. Cook chicken about 5 minutes per side until fully cooked through, skirt steak about 3 minutes per side for medium-rare, or prawns about 2 minutes total. Slice the chicken or steak into strips before serving.

4. 4

   In a large frying pan, warm the remaining vegetable oil over medium-high heat. Add the onions and peppers and season with salt and pepper, cooking until just tender with a slight crunch.

5. 5

   Wrap the tortillas tightly in aluminium foil and place them in the oven alongside the cast iron platters for about 15 minutes to warm through.

6. 6

   When ready to serve, pull the cast iron platters from the oven and quickly arrange the meat, peppers, and onions on them — the residual fat and juices will cause an immediate sizzle. Bring to the table straight away and serve with the warm tortillas and all the toppings.