Fajita kabob pasta

Fajita Kabob Pasta Recipe

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Anne Brennan


For those who cannot have gluten, replace the pasta with a gluten free product, such as brown rice, gluten-free pasta... Pasta is just a stretcher, the flavor is in the meat, veggies and sauce.


★★★★★ 1 vote

10 Min
20 Min
Stove Top


  • 1 1/2 lb
    flat iron steak (or skirt or flank)
  • 3 to 4 small
  • 3 to 4 small
    yellow squash
  • 2 medium
    red onions
  • 1/2 medium
    red bell pepper (any color will work)
  • 1/2 c
    olive oil
  • 1 lb
    penne (or other short cut pasta) cooked
  • 3 clove
  • 1/2 c
    grape tomatoes, cut in half
  • 1 c
    feta cheese crumbles
  • ·
    salt and pepper to taste

How to Make Fajita kabob pasta


  1. Rinse and dry steak. Rub with 1 tablespoon of olive oil, then season with 1 envelope of fajita mix. Let marinate at least 2 hours, up to 24 hours.
  2. Cook steak on med high grill (or in skillet over med high) to med, turning a couple of times. Remove to cutting board and let rest 15 minutes. Thinly slice against the grain (as thin as you can without it falling apart).
  3. Cut all veggies (except grape tomatoes) to about 1/2 inch pieces. In large skillet over med heat, cook garlic (minced) until fragrant. Add veggies (except tomatoes) and cook just until starting to get tender. Add remaining seasoning mix and oil.
  4. Mix pasta and steak with skillet contents. Add tomatoes and feta cheese crumbles. Season with salt and pepper to taste. Continue on stove til everything is hot through. Add pasta water to skillet to get consistency you want for the sauce. Serve with a crusty bread and a light salad for a great meal.

Printable Recipe Card

About Fajita kabob pasta

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Southwestern

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