Fajita Marinade

Servings: servings

Calories: 25cal

Combine all ingredients in an immersion blender until well combined.
Pour marinade over meat in a resealable plastic bag. Marinate for 1 hour or up to 12 hours.
Meat can be cooked on the grill or in a cast iron pan on the stovetop.
TIp - To keep meat from scorching, remove from marinade and pat dry with paper towels before cooking.

4.86 from 14 votes

This recipe yields 2 cups of marinade. Generally, you will use 1/2 cup of marinade per 1 pound of meat.
Store the marinade in an air-tight container, such as a jar, kept in the refrigerator for up to 7 days.
Do not reuse marinade that has come into contact with raw meat as the bacteria can be very harmful. If you happen to have leftover marinade after adding it to the meat, you can use what's left in the jar or container. There are ways such as boiling the marinade after removing it from the meat to rid of bacteria but it can alter the flavor. It's best to use fresh marinade and to discard any remaining liquid once it's been used.
Enjoy this fajita marinade with our steak fajitas, shrimp fajitas, or sheet pan chicken fajitas!

Course: Condiments

Cuisine: American

Prep Time10

Cook Time0

Total Time10