This fajita marinade combines fresh lime, oil and Savory Dust with a little cumin and garlic. The card makes the marinade itself; the FAQs give separate marinating and cooking directions for chicken, steak and vegetables. Allow extra time for your chosen filling.
Squeeze the lime. Measure the lime juice into a small bowl, removing any seeds. Add the water and grated garlic. Use a glass, stainless-steel or food-safe plastic bowl for the finished marinade.
Add the seasoning. Stir in Savory Dust, cumin and oregano, breaking up any dry clumps. There is already salt in the Dust; do not add extra salt at this stage.
Whisk in the oil. Pour in the olive oil while whisking until the mixture looks evenly combined. Small garlic and spice flecks are expected. If it separates while standing, simply whisk again.
Reserve a clean portion. Before adding raw food, transfer 2 tablespoons to a separate clean container if you want a finishing drizzle or basting portion. Keep it covered and refrigerated, with a separate clean spoon.
Choose your filling. Use the remaining marinade to coat up to 1 1/2 pounds of chicken or steak in a snug container; for vegetables, start with 3 tablespoons. Keep different foods separate and refrigerate while marinating. Follow the matching FAQ below for marinating time and cooking; discard marinade that touched raw meat.
Yield: About 1/2 cup; enough for 1 1/2 pounds (680 g) of chicken, steak or vegetables.
The Dust In This Recipe
Savory Desert Dust
$12.99
Make it with Desert Dust Savory All-Purpose Seasoning. Measure the Dust as listed, then taste before adding more seasoning.
✦Aromatic & SavoryA layered Latin-inspired profile with warm spice and real depth.
✦Dates Do MoreOrganic Coachella Valley dates round out the spices with earthy sweetness.
For boneless chicken, use 30 minutes to 2 hours; for whole flank or skirt steak, use 1–4 hours. Peppers and onions need only about 15 minutes with 3 tablespoons of fresh marinade per 1 1/2 pounds. Keep everything refrigerated at 40°F (4°C) or below. Lime does not make raw meat safe or extend its storage life.
HOW DO I COOK CHICKEN WITH THIS MARINADE?
Use 1 1/2 pounds (680 g) boneless, skinless chicken breasts flattened to an even 1/2–3/4 inch. After marinating 30 minutes to 2 hours, lift out and let excess drip off; discard the used marinade. Heat a large heavy skillet over medium-high heat with 1 teaspoon oil. Cook in an uncrowded layer, roughly 5–7 minutes per side, lowering the heat if the coating darkens quickly. Check several thick spots with a thermometer: chicken must reach 165°F (74°C) before leaving the pan. Rest 5 minutes, then slice across the grain. Time varies with thickness.
HOW DO I COOK STEAK WITH THIS MARINADE?
Use 1 1/2 pounds (680 g) whole flank or skirt steak; cut a long piece to fit the pan. Marinate 1–4 hours, lift out and drain well, then discard used marinade. Heat a heavy skillet over medium-high heat with 1 teaspoon oil. A roughly 3/4-inch-thick flank steak may take 4–6 minutes per side; thinner skirt steak can cook faster. Use a thermometer and reach at least 145°F (63°C) before removing it, then rest at least 3 minutes. Lower the heat if the spices scorch before the middle is ready. Slice thinly across the grain.
CAN I USE IT FOR VEGETABLE FAJITAS?
Yes. Cut about 1 pound (450 g) bell peppers and 1/2 pound (225 g) onion into strips. Toss with 3 tablespoons of clean marinade and refrigerate for 15 minutes. Heat a large skillet over medium-high heat and cook in two batches for about 8–10 minutes each, stirring occasionally, until the peppers are tender and browned at the edges. The oil in the marinade is usually enough; add a small splash of water if the seasoning catches. Finish with a little reserved clean marinade if wanted. Serve with warm tortillas. Never use marinade or utensils that have touched raw chicken or steak on the vegetables.
CAN I USE THE LEFTOVER MARINADE FOR BASTING OR SAUCE?
Use only the portion reserved before raw meat was added. Keep the reserve and its spoon separate. For basting, spoon a little into a separate cup and discard anything a brush has touched after contacting undercooked meat. A simpler option is to spoon the clean reserve over fully cooked food. This recipe directs you to discard all marinade that touched raw meat; do not pour it onto a finished meal.
CAN I MIX THE MARINADE AHEAD?
Make the unused marinade up to 24 hours ahead and refrigerate in a covered container at 40°F (4°C) or below. Stir before using. It contains fresh garlic and must not be stored at room temperature or kept in the pantry. Discard used raw-meat marinade. Refrigerate cooked filling promptly and use within 3–4 days; reheat meat to 165°F (74°C). Do not leave perishable food out beyond 2 hours, or 1 hour above 90°F (32°C).
DOES THIS MARINADE CONTAIN MUSTARD OR ADDED SALT?
Yes. The current Savory Dust ingredient list includes mustard and sea salt. This recipe adds no separate salt, soy sauce or Worcestershire sauce. It contains no listed dairy or egg ingredients, but check all actual packages and any tortillas or toppings for allergens and cross-contact information. If someone needs to avoid mustard, this Savory version is not suitable.
