RECIPE | Mixed fajita party platter

Serves: 6

Ingredients:

10ml (2 tsp) ground cumin

5ml (1 tsp) smoked paprika

5ml (1 tsp) garlic salt

2.5ml (½ tsp) chilli powder 

30ml (2 tbsp) extra virgin olive oil

400g rump steak

400g chicken thigh fillets

400g pork steaks

1 large red onion, cut into thin wedges

3 red peppers, thinly sliced

Olive oil cooking spray

Bean salsa:

1 x 400g can kidney beans, drained, rinsed

2 medium tomatoes, seeded, finely chopped

1 long red chilli, finely chopped

60ml (4 tbsp) roughly chopped fresh coriander leaves

15ml (1 tbsp) lime juice

15ml (1 tbsp) extra virgin olive oil

Salt and pepper

Guacamole:

1 large avocado, roughly mashed

30ml (2 tbsp) finely chopped fresh coriander

15ml (1 tbsp) lime juice

½ red onion, finely chopped

Salt and pepper

To serve:

12 flour tortillas

Sour cream

Lime wedges

Method:

1. Combine spices and oil in a bowl. Place beef, chicken and pork in separate glass or ceramic bowls. Divide the spice mixture among the bowls and rub evenly over the meat to coat. Refrigerate for 30 minutes.
2. Meanwhile, make the bean salsa by combining all the ingredients in a bowl. Season to taste.
3. Make the guacamole by combining all the ingredients in a bowl. Season to taste.
4. Preheat a gas braai to a medium high heat.
5. Braai the beef, chicken and pork for 3- 4 minutes each side, or until chicken and pork are cooked through, and beef is done to your liking. Transfer to a plate, cover loosely with foil and allow to rest for 5 minutes.
6. Spray the onion and peppers with the olive oil cooking spray. Braai, turning occasionally, for 5 minutes or until tender and lightly charred.
7. Grill the tortillas on the braai for 30 seconds each side, or until beginning to char.
8. Arrange the meat, onions and peppers on a large serving board. Serve with the salsa, guacamole, tortillas, sour cream and lime wedges.