Name: Sheet Pan Fajitas
Prep time: 10 min
Cook time: 25 min
Ingredients: 1.5 pound Boneless leg of American Lamb sliced into ⅛ inch thickness.; ¼ cup soy sauce; 2 red onion (thinly sliced); 2 cups bell peppers (different colors thinly sliced); 2 jalapeno peppers optional (sliced); ½ cup oil (olive or avocado oil); 4 cloves of garlic (minced); ¼ cup lime juice; 2 teaspoon oregano powder; 1 teaspoon garlic powder; 1 teaspoon onion powder; 2 teaspoons chili powder; 1 teaspoon dried parsley; ½ teaspoon cumin; ¼ teaspoon chili flakes (optional to taste); ¼ cup cilantro (minced); 1 ½ teaspoon salt and pepper to taste; 8-10 to rtillas (flour or corn tortillas slightly charred); 1 cup shredded Monterey jack or cheddar cheese; Salsa or pico de galo; Guacamole; Shredded lettuce; Fresh tomatoes; Sliced avocados; Sliced green onions; Sour cream; Lime wedges; Fresh cilantro

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This sheet pan fajitas recipe will be your go to for weeknight meals! Made using fresh, homemade, and traditional fajita seasoning, paired with a boneless leg of American lamb, you end up with a nutritious and delicious sheet pan dinner for the whole family.

Today’s easy and crowd pleasing recipe is in partnership with the American Lamb Board. Your one stop resource for local Lamb!

There’s something super special about a Fajita dinner, where the family gathers, and each assembles their own with their favorite toppings. It makes dinner a little extra fun and interactive!

While we love the summer for grilling fajitas, we absolutely still love Fajita dinners on a cold February day! Making sheet pan Fajitas is a snap, and making fajitas with lamb is another level!

Did you know February is Lamb Lovers Month? To help spread the love, the American Lamb Board is giving away 8 American lamb loin chops — head to My IG Post to enter. This sheet pan American lamb fajita recipe is the perfect way to spread love to your whole family this Lamb Lovers Month!

How to Make Sheet Pan fajitas

The first step before anything is to preheat your oven and get it ready to broil.

I love broiling the lamb versus roasting it. Broiling brings out the flavor and chars the meat similar enough to a BBQ. Also broiling cooks the meat in minutes! You’ll have full control on how well you want the lamb to be.

The USDA recommends cooking lamb to an internal temperature of 145 degrees F with a 3 minutes rest.

Prepare the meat

I chose a boneless leg of American lamb for this fajita recipe. Here’s why:

American lamb is raised with high standards and the meat is always fresh at your local stores/butcher.
Local lamb is tasty, sweet, and packed with flavor. This great flavor is derived from the diet and standards followed by the ranchers raising American sheep.
Lamb is a flavorful meat that can take on any spices–so lamb goes really well with cuisines that have a high spice profile. Something like Mediterranean, Mexican, Indian, Asian flavors pair really well with lamb!
Lamb cuts are versatile and depending on the recipe, you can experiment with different cuts!
You have full control over the amount of marbling and fat you’d like in your recipe.
A boneless leg is my choice because it has the right amount of meat and fat ratio for fajitas.

Now that you have the meat ready, you need to slice! I slice into about 1/4th inch thickness. You can go thinner or thicker if you’d like.

However, to ensure minimal water release from the meat while cooking, you don’t want to cut them too finely at this stage. As you can see from the video I slice the cooked lamb strips thinner later in the recipe.

You then need to slice your fajita vegetables, which include red, orange, and yellow bell peppers, red onion, and green jalapeno chilies.

Once you have prepared your leg of lamb and vegetables, it’s time to make the marinade.

Fajita marinade

To prepare your fajita marinade, make your spice blend in a large bowl. Mix the chili powder, garlic powder, oregano, cumin, onion powder, chili flakes, and dried parsley.

Then add the chopped fresh cilantro, salt and pepper, olive oil, garlic, and lime juice. Make sure everything is well combined.

You are going to use this marinade for both the sliced vegetables and lamb.

Take 3 Tablespoons of the marinade you have made and put it in one bowl. This is for the vegetables, so toss them in and leave them until needed later.

In the remaining marinade mixture, add in the soy sauce. This bow is for the lamb strips, so mix thoroughly until all the lamb is well coated.

You can choose to cover and leave the lamb for an hour in the fridge to soak up the flavors or just cook straight away. If you have time, leaving it to marinade is a good idea. However, it will still taste great if you cook it right away.

Cooking the Fajitas

To cook the lamb, we are going to broil it on high, so place your lamb strips evenly on a sheet pan and place them in the oven until cooked and well browned.

When cooked, remove the lamb from the sheet pan, but don’t wash it just yet.

Place your chopped and marinated veggies on the same sheet pan you cooked your lamb on and broil on low untill they are done. You might need to move them around the pan to make sure they cook evenly.

While your vegetables are cooking, I recommend slicing your lamb into thinner strips. They will blend into the recipe better and make your fajitas easier to eat. At that point you can add the sliced lamb back on to the baking sheet and finish off with a final broil/char if you’d like.

Once your lamb strips and veggies are fully cooked, now comes the fun bit; serving and putting your fajitas together.

Serving Fajitas

These gorgeous lamb fajitas are great served on a platter with some grated cheese, salsa, guacamole, shredded lettuce ( you can also use cabbage), sliced jalapenos, sliced avocados, green onions, and cilantro leaves.

Let each person assemble their own fajita simply by layering all the ingredients on charred warmed tortillas.

Variations on the sheet pan fajitas

What’s absolutely great about this recipe is that you can play with it and make it how you like it. There are no real set rules to this recipe, so these fajitas can be made perfect just for you.

Sheet pan steak fajitas

You can also use steak in this recipe if you prefer. The best cut to use is a skirt steak as this will give you the best result.

Sheet Pan Vegan Fajitas

If you prefer no meat at all, you can make these fajitas vegan by replacing the lamb with tofu or seitan and skipping the cheese and sour cream.

Mild fajitas

Spice isn’t for everyone, and while traditional fajitas are made with hot sauce/ marinade, you can omit any chilies in this recipe and make it work for those who prefer milder (but still packed with flavor) food.

Sheet Pan Fajitas Tips:

Choose a cut of lamb that has some nice marbling and fat such as the leg of lamb. Make sure you ask the butcher to trim excess fat to your liking.
Have the meat sliced to a ¼ th inch thick for the initial broil and not thinner. This avoids the lamb being too watery in the oven and allows the meat to char and cook better.
Once the lamb is cooked, you can then slice it thinner once it rests for 10 minutes.
When the lamb is done, don’t rinse off or use a different sheet pan! Use the same sheet pan you’ve used for the lamb and take advantage of the lamb flavor bits!
Once the veggies are done, add in the thinly sliced lamb for a final broil to char the lamb bits and cooked veggies.
Serve the sheet pan fajitas on the sheet pan surrounded by a variety of toppings to choose from.
Use flour or corn tortillas (your taste), salsa, guacamole, sliced avocados, tomatoes, green onions, lime wedges, shredded lettuce, sour cream, jalapenos, cilantro and more!
Have each one assemble their own and watch how fun it is!

Sheet pan fajita FAQ’s

Can I make the fajita marinade ahead of time?

Yes, if you want to get a head start, then feel free to prepare the marinade and use it when needed. You can also prepare your veggies and leave them in the fridge until you’re ready to cook them.

What should I serve with fajitas?

Serve these fajitas with some guacamole and sour cream or sliced avocado, tortilla chips, and salsa. Also, try adding other grilled vegetables such as corn, green beans, or broccoli, which add something different to the meal.

How long will Fajitas keep?

Fajitas will taste best when eaten shortly after cooking. They also sit very well so they can be made a little ahead of time and kept warm, which makes them perfect for dinner parties.

Can I grill Fajitas outside?

Yes, you can! But you might need a perforated pan or you may cook the lamb as one piece just to stop the meat and veggies from falling through or sticking. Watch the videos on this Lamb Gyro Post and Philly Cheese Steak Sliders to see how I would grill the meat

How to Char your tortillas, and how long does this take?

You can char your tortillas on a grill or cast iron pan, but keep an eye on them as it doesn’t take long, and they go from blackened and perfect to burnt tortillas very quickly.

This is a great dish that gives you everything you’d want for a wholesome and flavorsome family meal, so it’s hard not to love this recipe. Filled with healthy vegetables, great sources of protein, and a pinch of fun, I’m certain this fajita recipe will be a favorite at your table.

So why not give it a go? You won’t regret it!

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5 from 15 votes

Sheet Pan Fajitas

This sheet pan fajita recipe will be your go to for weeknight meals! Made using fresh, homemade, and traditional fajita seasoning, paired with a boneless leg of American lamb, you end up with a nutritious and delicious sheet pan dinner for the whole family.

Course grill, Main Course, Main Dish

Cuisine American, Mexican, TexMex

Keyword easy fajitas, fajita marinade, Fajita Recipe, fajitas, how to cook fajita, how to make fajitas, sheet pan, sheet pan dinner, sheet pan fajitas

Prep Time 10 minutes

Cook Time 25 minutes

Servings 4

Calories 893 kcal

Author Mahy

Ingredients

Lamb

1.5 pound Boneless leg of American Lamb sliced into ⅛ inch thickness.
¼ cup soy sauce

Veggies

2 red onion thinly sliced
2 cups bell peppers different colors thinly sliced
2 jalapeno peppers optional sliced

Fajita marinade

½ cup oil olive or avocado oil
4 cloves of garlic minced
¼ cup lime juice
2 teaspoon oregano powder
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons chili powder
1 teaspoon dried parsley
½ teaspoon cumin
¼ teaspoon chili flakes optional to taste
¼ cup cilantro minced
1 ½ teaspoon salt and pepper to taste

Serving Fajitas

8-10 to rtillas flour or corn tortillas slightly charred
1 cup shredded Monterey jack or cheddar cheese
Salsa or pico de galo
Guacamole
Shredded lettuce
Fresh tomatoes
Sliced avocados
Sliced green onions
Sour cream
Lime wedges
Fresh cilantro

Instructions

Preheat the broiler.
Make the fajita marinade by combining all ingredients in a large bowl.
Take 3 tablespoons of the marinade and place it in a smaller bowl. Add the veggies to the small bowl and toss well with the marinade.
To the large bowl with the remaining marinade, add in ¼ up of soy sauce and the sliced lamb.
Marinade the lamb and veggies anywhere between 10 minutes to 6 hours.
Take a baking sheet and arrange the lamb in a single layer.
Broil on high for 8-12 minutes until charred and cooked through. Remove from the oven and set aside for 10 minutes.
Switch the oven to Bake at 400 degrees F.
Using the same baking sheet, spread the veggies over the sheet and roast for 15 minutes.
In the meantime, slice up your lamb into smaller fajita size pieces. Throw them back on the baking sheet with the veggies once they're ready. Broil both the lamb and veggies on high for 3 minutes until charred.
Serve the lamb fajitas with the veggies on the same sheet with the different toppings around it and enjoy!

Recipe Video

Recipe Notes

Sheet Pan Fajitas Tips:

Choose a cut of lamb that has some nice marbling and fat such as the leg of lamb. Make sure you ask the butcher to trim excess fat to your liking.

Have the meat sliced to a ¼ th inch thick for the initial broil and not thinner. This avoids the lamb being too watery in the oven and allows the meat to char and cook better.

Once the lamb is cooked, you can then slice it thinner once it rests for 10 minutes.

When the lamb is done, don’t rinse off or use a different sheet pan! Use the same sheet pan you’ve used for the lamb and take advantage of the lamb flavor bits!

Once the veggies are done, add in the thinly sliced lamb for a final broil to char the lamb bits and cooked veggies.

Serve the sheet pan fajitas on the sheet pan surrounded by a variety of toppings to choose from.

Use flour or corn tortillas (your taste), salsa, guacamole, sliced avocados, tomatoes, green onions, lime wedges, shredded lettuce, sour cream, jalapenos, cilantro and more!

Have each one assemble their own and watch how fun it is!

Sheet pan fajita FAQ's

Can I make the fajita marinade ahead of time?

Yes, if you want to get a head start, then feel free to prepare the marinade and use it when needed. You can also prepare your veggies and leave them in the fridge until you're ready to cook them.