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Nutrition Facts
Serving Size 1 cups 226g Recipe makes 3 1/2 cups)
Calories 920
Calories from Fat 858		(93%)
Amount Per Serving		%DV
	Total Fat 95.4g	146%
	Saturated Fat 14.0g	70%
	Monounsaturated Fat 41.5g
	Polyunsaturated Fat 35.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 5305mg		221%
Potassium 409mg		11%
Total Carbohydrate 13.4g		4%
	Dietary Fiber 2.2g	8%
	Sugars 4.1g
Protein 8.6g		17%
how is this calculated?

Fajita Marinade

Recipe #374239 | 5 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: irishred5
May 25, 2009

I got this recipe from a friend of mine from Texas 20 years ago and it has become one of my family's favorites. You can use the marinade to flavor peppers, onions and/or mushrooms and cook them to go along with your fajitas. The leftover chicken fajitas are great the next day mixed in a green salad. Extra marinade can be stored in the refrigerator or freezer for later use.

3 1/2 cups (change servings and units)

Ingredients

1 1/2 cups oil
3/4 cup soy sauce
1/4 cup worcestershire sauce
2 tablespoons dry mustard
2 1/2 teaspoons salt
1 tablespoon ground pepper
1/2 cup wine vinegar
1 1/2 tablespoons dried parsley
2 minced garlic cloves
1/3 cup lemon juice

Directions

1
Mix all ingredients in a large plastic container or glass dish.
2
Place chicken breasts and/or beef (skirt steak) in dish or container making sure that meat is fully submerged and cover tightly.
3
Marinate several hours or overnight in the refrigerator.
4
Remove meat from marinade and grill on an outdoor grill, leaving pieces whole.
5
Cut into strips just before serving with your favorite tortillas and fajita toppings.