INGREDIENTS

• 1 Blackwell Angus sirloin steak (1 ½ pounds), cut into 1 ½-inch cubes
• 1 red bell pepper, cored and diced into 1 ½-inch chunks
• 1 habañero pepper, cored and diced into 1 ½-inch chunks
• 1 poblano pepper, cored and diced into 1 ½-inch chunks
• 1 yellow onion, peeled and diced into 1 ½-inch chunks
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

• 1 lime, juiced
• 1 orange, juiced
• 2 teaspoons fajita seasoning
• 1 teaspoon oregano

INSTRUCTIONS

1. Combine lime juice, orange juice, fajita seasoning and oregano in a large resealable bag. Add steak cubes, and coat well. Marinate in refrigerator 6 to 8 hours.
   
2. Preheat grill or broiler to high, and thread meat and vegetable chunks onto skewers, alternating meat cubes and vegetables. Sprinkle with salt and pepper.
   
3. Grill kabobs on high heat, turning to brown on all sides, until meat reaches 135°F as measured on an internal meat thermometer for medium-rare doneness.