Ingredients
- 5 cloves garlic minced
- 1 onion diced
- 1 tablespoon cumin
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 tablespoons salt
- 1 tablespoon pepper
- 1 teaspoon coriander
- 1/4 cup lime juice
- 1/4 cup vegetable oil
- 10 pounds chicken or beef shoulder steak sliced thin
- taco shells or tortillas
- salsa optional
- shredded lettuce optional
- diced tomatoes optional
Instructions
- Combine garlic, onion, cumin, onion powder, garlic powder, salt, pepper, coriander, lime juice and vegetable oil. Coat meat thoroughly. Cover and refrigerate at least 1 hour, or up to 24 hours.
- Preheat grill to 400 F. Thread small bundles (about 3 ounces each) onto skewers. Aim for three per skewer to streamline portioning.
- Grill chicken until it reaches internal temperature of 165 F. For steak, grill to desired doneness.
- Transfer bundles to small taco shells and serve with salsa, lettuce and tomatoes, as desired.