Ira's Texas Turkey Fajitas

Fresh boneless, skinless, turkey breast or tenderloins.

I use a calculation of 1/3 pound of meat for a mixed group (men and women) or up to ½ pound per person for a group that has mostly men or big eaters.

Slice the whole muscle into ¼ inch thick slices.

Put the sliced meat into a mixing bowl large enough to be able to work the meat while adding the seasoning.

Below is a list of the dry seasoning that I use and the level of each used will depend on your taste buds. Since this is a dry rub that I use on all types of meat whether grilled or smoked I mix a large quantity and keep it in the freezer until ready to use. Mix all these dry seasoning together. They can all be poured into a 1-gallon bag and mixed.

1 - 26 oz box Morton Table salt
4.5 oz Lawry’s Lemon Pepper
4.5 oz McCormick Onion Powder
5.37 oz McCormick Garlic Powder
3.0 oz McCormick Black Pepper

Apply the level of seasoning to the sliced meat that you would typically season any meat. Stur the meat by hand as you are applying the seasoning to evenly cover.

Once the dry seasoning is applied while stirring the meat add Lime Juice to the point that there is a small amount of juice that is unabsorbed. Pour oil (corn, or olive oil) in while stirring the meat to the point that there is a small amount of oil that is unabsorbed.

Cover the mixing bowl or pour the contents onto a sealed container and refrigerate for a minimum of 24 hours.

To cook, pour the marinated meat onto a solid plate grill like a Blackstone grill or a skillet and stir until done.

I also grill vegetables (1 white onion, 1 green bell pepper, and 1 red bell pepper) with the grilled meat on a warm tortilla.