Tortillas for these Fajita Kabobs are optional, but the Hickory House Caribbean Kick marinade is a must.

Fajita Kabobs

Place steak and 1/4 cup marinade in a resealable plastic bag. Place chicken and remaining 1/4 cup marinate in another resealable plastic bag. Seal bags and refrigerate for at least 30 minutes. Discard bags and marinade.

Alternately thread beef and half of the green bell pepper, red bell pepper and red onion on 2 skewers. Alternately thread chicken and remaining half of the green bell pepper, red bell pepper and red onion on 2 skewers.

Grill over medium heat 5 minutes. Turn and grill another 4 to 5 minutes or until steak reaches desired doneness and internal temperature of the chicken reaches 165 degrees.

Place a kabob on the center of each tortilla. Pull out skewer and serve as a fajita.  Top with sour cream and salsa, if desired.