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You are here: Home / Recipes / Main Dishes / Lamb / Sheet Pan Fajitas

Sheet Pan Fajitas

February 17, 2022 by Mahy, Updated September 2, 2022 14 Comments

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sheet pan fajitas long pin

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.

sheet pan fajitas with meat, veggies, tortillas, and all the toppings including cheese, sour cream, lettuce, avocado, salsa, lime wedges, sour cream

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!

close up of the meat in sheet pan fajitas with a bowl of salsa and sour cream near by and lime wedges

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

The cut of meat for sheet pan fajitas - a boneless leg of lamb on a cutting board

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.

    A hand holding sliced pieces of meat showing the size of thickness

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.

thinly sliced pieces of the meat leg of lamb on a paper lined cutting board ready for marinade

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.

fajita marinade ingredients on a tray including oil, lime juice, dry spice blend, fresh garlic, fresh cilantro in small bowls

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.

all the fajita marinade mixed in one bowl

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.

Fajita veggies added to a bowl with some of the marinade

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.

the fajita meat added to the bowl of marinade and tossed well to coat

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.

the meat spread in one single layer over a sheet pan and ready to broil

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

broiled and cooked meat for the fajita recipe

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.

the marinated fajita veggies added to the same sheet pan and ready to cook

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.

A hand slicing the cooked fajita meat over a wooden board into thinner strips for the fajita recipe

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.

a hand holding an assembled fajita with tortilla, cooked veggies and meat, some jalapenos, cheese, salsa, avocado, sour cream

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.

close up of the veggies in a fajita recipe

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.

a huge tray of shredded cheese on the sheet pan served next to sheet pan fajitas

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

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sheet pan fajitas with meat, veggies, tortillas, and all the toppings including cheese, sour cream, lettuce, avocado, salsa, lime wedges, sour cream
5 from 15 votes
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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 â…› 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

  1. Preheat the broiler.

  2. Make the fajita marinade by combining all ingredients in a large bowl.

    all the fajita marinade mixed in one bowl
  3. 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.
    Fajita veggies added to a bowl with some of the marinade
  4. To the large bowl with the remaining marinade, add in ¼ up of soy sauce and the sliced lamb.
    the fajita meat added to the bowl of marinade and tossed well to coat
  5. Marinade the lamb and veggies anywhere between 10 minutes to 6 hours.
  6. Take a baking sheet and arrange the lamb in a single layer.
    the meat spread in one single layer over a sheet pan and ready to broil
  7. Broil on high for 8-12 minutes until charred and cooked through. Remove from the oven and set aside for 10 minutes.
    broiled and cooked meat for the fajita recipe
  8. Switch the oven to Bake at 400 degrees F.
    the marinated fajita veggies added to the same sheet pan and ready to cook
  9. Using the same baking sheet, spread the veggies over the sheet and roast for 15 minutes.
  10. 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.
    A hand slicing the cooked fajita meat over a wooden board into thinner strips for the fajita recipe
  11. Serve the lamb fajitas with the veggies on the same sheet with the different toppings around it and enjoy!
    a hand holding an assembled fajita with tortilla, cooked veggies and meat, some jalapenos, cheese, salsa, avocado, sour cream

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.

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. 

Nutrition Facts
Sheet Pan Fajitas
Amount Per Serving
Calories 893 Calories from Fat 477
% Daily Value*
Fat 53g82%
Saturated Fat 13g81%
Trans Fat 1g
Polyunsaturated Fat 10g
Monounsaturated Fat 27g
Cholesterol 154mg51%
Sodium 2372mg103%
Potassium 1025mg29%
Carbohydrates 46g15%
Fiber 5g21%
Sugar 9g10%
Protein 57g114%
Vitamin A 3056IU61%
Vitamin C 113mg137%
Calcium 349mg35%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Lamb, Mexican Recipes, Parties, Quick & Easy, Recipes, Tailgate, Videos Tagged With: avocado, chicken, chilli powder, cilantro, cumin, easy meals, fajita marinade, fajita recipe, fajitas, Guacamole, lamb, lamb recipe, lettuce, lime, meat, mexican, mexican food, olive oil, oregano, pico de galo, quick dinners, salsa, scallions, soy sauce, tacos, tortillas, weeknight dinner

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Reader Interactions

Comments

  1. Casey

    June 23, 2022 at 8:48 am

    5 stars
    The marinade was DELISH! I used skirt steak in place of the lamb. So good!!

    Reply
  2. Katherine

    February 22, 2022 at 9:39 am

    5 stars
    Thanks for the detailed instructions to make these fajitas perfectly!

    Reply
  3. Claudia Lamascolo

    February 22, 2022 at 6:42 am

    5 stars
    Absolutely brilliant idea I love sheet pan recipes and we love fajitas! thanks

    Reply
  4. Danielle

    February 22, 2022 at 6:40 am

    5 stars
    I am just loving that lamb was used. These came out so delicious and they were really easy to make. Love them!

    Reply
  5. Helen

    February 22, 2022 at 5:16 am

    5 stars
    This looks really tasty and I love all the options you’ve given to mix it up a bit. Fab!

    Reply
  6. Amanda Wren-Grimwood

    February 22, 2022 at 3:37 am

    5 stars
    This is so much easier than firghting with the stove and I love that the lamb gets prepared in advance to save time.

    Reply
  7. Beth

    February 19, 2022 at 12:22 pm

    5 stars
    My gang just loved these easy fajitas! A lamb lover’s delight.

    Reply
  8. Gail Montero

    February 19, 2022 at 11:42 am

    5 stars
    I love the step-by-step instructions and makes it so doable and less intimidating plus that homemade fajita marinade totally elevates this dish!

    Reply
  9. Emily Flint

    February 19, 2022 at 11:09 am

    5 stars
    I’m not sure why I’ve never had lamb fajitas before but now I can’t wait to try them! Thanks for the easy recipe!

    Reply
  10. Kim

    February 19, 2022 at 9:36 am

    5 stars
    What a fun twist using lamb for fajitas! The marinade was amazing and had so much flavor! Definitely making this again

    Reply
  11. Carrie Robinson

    February 18, 2022 at 6:49 pm

    5 stars
    So smart to make fajitas using a sheet pan! 🙂 This looks delicious.

    Reply
  12. Anjali

    February 18, 2022 at 5:43 pm

    5 stars
    This was such an easy recipe and was so satisfying too! Great for busy weeknights!

    Reply
  13. Claudia Lamascolo

    February 18, 2022 at 4:54 pm

    5 stars
    Wow the meat is so tender and juicy we just couldn’t stop eating this so good!

    Reply
  14. Hailey

    February 18, 2022 at 4:10 pm

    5 stars
    This marinade with the lamb is delicious! It’s nice to mix it up from the usual steak and chicken fajitas too. Thanks for the recipe.

    Reply

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Mahy PicHi I'm Mahy, a recipe developer, food stylist, culinary instructor, photographer, wife and busy mom! Welcome to my blog!...Read More

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