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5.0 from 45 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.

Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Calories: 893 kcal
Course: Main Course
Cuisine: American , Mexican , Tex-Mex

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

Notes

  • 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!
  • 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.
  • 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.
  • 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.
  • 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.