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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

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

  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.