Beef fajitas are an old favorite. These kebabs are great for large gatherings but easy enough for a small family dinner. Simply serve in warmed tortillas with sour cream and a fresh batch of homemade guacamole. All you need to do it grab the kebab with the tortilla and pull the beef, bell peppers, and onions right off.

MAKES 6 TO 8 KEBABS

INGREDIENTS

• 1 chuck roast (2½ pounds, or 1 kg)
• 2 green bell peppers
• 1 red onion
• 6 to 8 skewers marinade:
• 1 cup (235 ml) flat beer (ale is preferred)
• 1⁄3 cup (80 ml) lime juice
• ¼ cup (60 ml) vegetable oil
• 3 cloves of garlic, minced
• 2½ teaspoons (6 g) ground cumin
• 2 teaspoons salt
• 1½ teaspoons mild chili powder
• ½ teaspoon black pepper for serving:
• 8 to 12 warmed tortillas
• 1 cup (225 g) guacamole
• ¾ cup (180 g) sour cream

INSTRUCTIONS

1. Combine all the ingredients for the marinade.
2. Cut off any excess pieces of fat from the chuck roast and cut into 1¼-inch (3 cm) cubes.
3. Place the beef cubes into a plastic bowl or resealable plastic bag. Pour the marinade over the beef and toss gently to coat. Cover the bowl or seal the bag and place into the refrigerator for 6 to 12 hours.
4. Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke-point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
5. Core and cut the bell pepper into 1¼-inch (3 cm) pieces. Peel and cut up the onions into 1¼-inch (3 cm) pieces.
6. Thread the marinated beef cubes, bell peppers, and onions onto the skewers in the following order: beef, bell pepper, onion, beef, bell pepper, onion, and so on. Discard any marinade remaining in the bowl.
7. Place the kebabs onto the grill. Cook for 12 minutes or so. Meanwhile, wrap some tortillas in aluminum foil. Place onto the cool side of the grill. Turn a few times during the cooking process.
8. Once the beef is cooked to the desired doneness, remove the kebabs and the packet of tortillas from the grill. Place the kebabs on a platter. Using kitchen gloves, carefully open the aluminum packet and transfer the tortillas to a tortilla warmer or cover with a clean kitchen towel. Serve with sour cream and guacamole.